This recipe makes enough for about 1.5 servings, or 1 large serving. If you would like to make this for two people I would double the recipe, and just expect to have some leftover (….or not!)
Ingredients
- 1/4 cup coconut aminos (or soy sauce)
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon garlic (I like to use jarred garlic for this, but fresh works too)
- 1 tablespoon honey
- 1 tablespoon water
- 1 oz rice noodles (I like to use A Taste of Thai, spaghetti cut or wide rice work well)
- 1 cup cauliflower florets
- 1.5 tablespoons corn starch
- 1 combined cup stir fry veggies (I used a mix of shredded carrots, broccoli florets, snap peas, and shaved Brussel sprouts)
- 1 cup shiitake mushrooms
- 2 tablespoons olive oil
- 1 tablespoon peanut butter
- Toasted sesame seeds for topping
Instructions
- Make your sauce: In a medium bowl combine coconut aminos, fish sauce, sesame oil, garlic, honey, and water and whisk until combined. Set aside.
- Place the cauliflower florets in a medium bowl, and coat well with corn starch
- Heat 2 tablespoons olive oil in a pan, once HOT add the cauliflower and cook until it starts to brown (I used tongs and flipped it around a few times so all sides were nice and crisp)
- Add the stir fry veggies and shiitake mushrooms to the pan with the cauliflower and continue to cook
- While veggies cook, prepare the rice noodles per package instructions (I recommend following the stir fry instructions provided on the packaging)
- Once veggies are cooked, pour your sauce and the rice noodles into the pan and coat the veggies, and noodles with the sauce. Add 1 tablespoon peanut butter, and stir until peanut butter has melted and combined with the sauce.
- Transfer to a plate or bowl, and garnish with toasted sesame seeds. Enjoy!
Sprinkle Twist 