THAI  CABBAGE  STIR FRY

▢½ Chopped Peanuts ▢1 tablespoon Sesame Seed Oil ▢2 Cloves Garlic minced ▢½ cup Low-Sodium Soy Sauce ▢1 teaspoon Sriracha Sauce ▢3-4 tablespoon Lime Juice 2-3 limes ▢1 Red Bell Pepper diced ▢½ cup Shredded Carrots ▢1 Cucumber ▢½ Head of Cabbage shredded Garnish ▢Handful of Mint Leaves chopped ▢Handful of Cilantro chopped ▢Limes Optional ▢Rice Noodles

INGREDIENTS

In a large skillet or wok toast peanuts over medium-high heat until golden and fragrant. Set aside.

STEP 1

In same pan add oil and garlic, sauté for 1 min over medium-high heat.

STEP 2

Add in soy sauce, Sarachi sauce, and lime juice. Stir to combine. Add in bell pepper and shredded carrots, cook for 1 min.

STEP 3

Add in cabbage and toss to combine. Cook for a few minutes until cabbage is slightly softened but not wilted, adding in extra soy sauce as desired.

STEP 4

Serve over rice noodles. Garnish with peanuts, mint, cilantro and a side of sliced cucumbers and lime slices. Serve warm.

STEP 5

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