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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet. see more from this author


Servings

Total time

30 minutes


Ingredients

  • 8 ounces brown rice noodles (or other whole-grain noodles)
  • 3 tablespoons low-sodium soy sauce (or to taste)
  • 2 tablespoons brown rice syrup (or maple syrup)
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 4 cloves garlic (minced)
  • 12 ounce frozen asian-style vegetables
  • 1 cup Mung bean sprouts
  • 2 green onions (white and light green parts chopped)
  • 3 tablespoons unsalted peanuts (chopped, roasted)
  • ¼ cup fresh cilantro (chopped)
  • 1 lime (cut into wedges)


Method

    View the recipe instructions at www.forksoverknives.com

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