Red peppers and carrots are loaded with Vitamin A and carotenoids which are potent antioxidants. They help to decrease inflammation in the body.
Vitamin A boost eyesight, especially in the dark.
Onions provide extremely high levels of favinoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stops the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.
Rice noodles are gluten free ! A great option for those allergic or intolerant to this protein found in wheat, barley and rye.
Rice noodles contain 4% DRV for mean and 5 % DRV for women of zinc. Without sufficient zinc, your immune system can’t work to its maximum ability. It's also a component of enzymes that metabolize carbohydrates, fats and proteins.
Choosing a sauce like ginger and sesame with coconut oil is a healthier option as compared to creamy or cheesy sauces that often contain large amounts of saturated fat or salt.
Ginger is anti-inflammatory and closely related to turmeric, therefore boasting similar properties.
- 1 package of rice noodles (12 oz)
- 1 bell pepper, sliced
- 1 carrot, chopped
- 1 cup green peas
- 1 shallot
- 4 cloves garlic
- 3 tbsp coconut aminos
- 2 tbsp coconut oil
- 2 tbsp sesame oil
- 2 tsp ground ginger or 1 tbsp fresh grated ginger
- 1 tsp ground black pepper
- 1 tbsp Sriracha hot sauce * optional
- Sesame seed for garnish *optional
- Sliced green onions for garnish *optional
- Boil water and prepare rice noodles as per package instructions.
- Heat coconut oil over medium heat.
- Add chopped shallot, ginger, carrots, and peppers.
- Sauté for 5-6 minutes.
- Add garlic, sauté for 2 minutes.
- Add green peas, cover will lid and steam until melted.
- Add sesame oil and amino.
- Turn off heat.
- When rice noodles are soaked, drain and add to sauté pan.
- Turn to low hit and mix.
- Cook for 3-4 minutes until all flavors are combined.
- Serve and top with Sriracha, sesame seeds, or green onions.