2cupspurple cabbageabout ½ small head of cabbage, sliced into ½ inch ribbons
1cupgrated carrotsabout 2 large carrots, see note #2
¼cupsliced green onionsfor garnishing
¼cupchopped cilantrofor garnishing
Cook rice noodles according to package instructions. Drain and set aside. Cook the edamame according to package instructions.
Use a small whisk to stir together sauce ingredients in a small bowl: almond butter, soy sauce, rice wine vinegar, maple syrup, chili garlic sauce. Set aside.
Heat a large skillet or wok over medium high to high heat (in between the two). Add 1 tablespoon peanut oil. Once hot, add the cabbage and shredded carrots. Stir fry for 2-3 minutes, stirring frequently for even cooking. The veggies are ready when their color is bright and they are tender but still crisp.
Pour the almond sauce into the cooked noodles, stirring to combine. Add in the cooked veggies. Serve garnished with fresh chopped cilantro and green onions. Enjoy!
Peanut oil: This is my go-to for high heat cooking. You can also use canola or vegetable oil. Olive oil will work in a pinch.
Carrots: I use whole carrots and shred them with a grater. You can also use bagged matchstick carrots or carrot coins.
Storage: Keep refrigerated for 3-4 days in a closed container. Reheat in the microwave or on the stove top over medium-low. Add a splash of water or vegetable broth to thin the almond sauce before reheating, as it will thicken in the fridge.