Tasty gluten free stir-fry noodles paired well with Asian style meatballs.
| | Recipe serves | Prepared for |
| | 4 | 4 |
| Ingredient | Amount | Scaled amount |
| Brown Rice Spaghetti | 1 | 1 |
| Green Onion Sprigs | 3 tbsp | 3 tbsp |
| Garlic Clove | 2 | 2 |
| Chili Flakes | 1/2 tsp | 1/2 tsp |
| Ginger | 2 tsp | 2 tsp |
| Carrots Grated | 2 | 2 |
| Spinach | 1 cup | 1 cup |
| Balsamic Vinegar | 2 tbsp | 2 tbsp |
| Soy Sauce or Tamari | 3 tbsp | 3 tbsp |
| Mint | 2 tbsp | 2 tbsp |
| Parsley | 2 tbsp | 2 tbsp |
| Cilantro | 2 tbsp | 2 tbsp |
Instructions
- Cook brown rice noodles to al dante.
- In wok cook green onions, garlic, chill flakes, ginger and carrots until softened.
- Add in balsamic vinegar and soy sauce.
- Add al dante noodles toss and coat noodles.
- Add in spinach and remaining herbs toss quickly and serve with asian style meatballs.
