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.