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Here’s What You’ll Need

1 red bell pepper

½ small purple cabbage

½ medium yellow onion

1 ½ cups (230g) Green Peas

1 large handful of spinach

10 oz. (280g) ramen noodles

½ cup (25g) chopped coriander

roasted almonds – chopped (optional)

Peanut sauce (you can also sub for store-bought Thai peanut sauce):

3 tbsp. peanut butter

1 lime, juiced

4 tbsp. wheat-free tamari or coconut aminos

3 cloves garlic, crushed

3 tsp. maple syrup

10 drops of hot sauce

Make It

Place a large saucepan of water on the stove and bring it to a boil.

While waiting for the water to boil, slice the peppers, cabbage, and onion into thin strips.

Make the peanut sauce by mixing peanut butter, lime juice, tamari, crushed garlic, maple syrup, and hot sauce in a small bowl and stirring well to combine.

Once the water is boiling, add the ramen noodles and cook according to the instructions on the packaging.

While the noodles cook, sauté the cabbage, red pepper, spinach, onion, and green peas for 2 minutes in a large frying pan over medium heat. Add the peanut sauce to the vegetables and mix well. Continue cooking until the vegetables are fully cooked, approximately 5-10 minutes.

Drain the noodles and add to the frying pan. Stir well to combine.

To serve, place the vegetables and noodles into a large bowl and top with chopped coriander.

You can also add some roasted almonds and a little tamari sauce.

This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing

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