• 1/4 cup sliced almonds
  • 1 package rice noodles
  • 1/2 head broccoli, separate florets
  • 2 cups of snow peas, trimmed
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 cup unsalted almond butter
  • 1/4 cup of reduced sodium soy sauce
  • 3 tbsp fresh lime juice
  • 1 tbsp (15 mL) chili-garlic sauce
  • 1 scallion, green part only chopped finely
  • 1 tsp coconut oil


  1. Bring a large pot of water to a boil
  2. Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden, about 3 minutes. Remove from skillet into a bowl
  3. Cook the rice noodles according to the directions on the package.
  4. Heat coconut oil in skillet
  5. Add broccoli, snow peas and red pepper for 2 min ensuring they still remain crispy
  6. While the rice noodles are cooking, make the sauce.
  7. Place the almond butter, soy sauce, lime juice, chili-garlic sauce and 3 Tbsp of boiling water (from the rice noodle pot) into a large bowl and whisk until smooth
  8. Drain the noodles
  9. Add the sauce and rice noodles to the vegetables in the skillet and toss to coat
  10. Serve garnished with the toasted almonds and scallion greens

Prep Time and Cook Time: 35 min

Serves 4-6