Carrot Noodles With Spicy Cashew Sauce

Ingredients

2 tbsp toasted sesame oil

2 tsp minced garlic

1 tsp minced fresh ginger or

2 tsp ground ginger

½ tsp crushed red pepper

1 medium red bell pepper, cut into thin strips

2 cups trimmed sugar snap peas (optional), sliced on the diagonal

1-2 cups vegetable broth

⅓ cup cashew butter (almond or peanut butter work, too)

1½ tbsp coconut aminos

Juice of 1 lime

3-5 carrots, spiralized or cut into medium ribbons

2 cups small broccoli florets

2 green onions, sliced, divided

2 tsp chopped, dry-roasted, salted cashews

Directions

1 In a large skillet, heat the sesame oil over medium-high heat. Add the garlic, ginger, and crushed red pepper. Cook, stirring constantly, for 30 seconds.

2 Add the bell pepper and snap peas, and cook for 3 minutes or until the peppers are tender, stirring occasionally.

3 Increase the heat to high. In a small bowi, stir together the broth, cashew butter, coconut aminos, and lime juice. Add the mixture to the pan. Bring to a boil and reduce liquid by half.

4 Reduce the heat to medium, and add the carrot noodles, broccoli, and half of the green onions to the skillet. Toss the ingredients, cover, and cook for 3 to 5 minutes or until the carrots are tender-crisp.

(Cook for an additional 1 to 2 minutes for more tender noodles.)

5 Uncover and toss to coat the carrot noodles with the mixture.

Cook, uncovered, for 2 minutes or until the sauce thickens slightly.

6 Use tongs to plate and ladle on extra sauce if desired. Top with the remaining green onion and the chopped cashews. Enjoy immediately.