25 minutes or less

What You’ll Need:

2 broccoli crowns, broken into florets

1 bag sugar snap peas, sliced in half lengthwise

4 ounces rice noodles

For the sauce:

1 Tbsp honey, local to your area

Juice of 1 lime

1 garlic cloves, minced

1 inch piece fresh ginger, minced

1/2 Tbsp Tamari

1/3 c warm, filtered water

1/4 c natural peanut butter

OPTIONAL: 1/2 tsp Siracha

Place peas & broccoli in a large colander in the sink. Leave in the sink for now!

Bring a large pot of lightly salted water to a boil for the pasta. (use a larger pot than you need…you’ll need this water later!) Cook pasta according to package instructions.

While pasta cooks, combine ingredients for peanut sauce. Stir constantly on medium heat until a reaches a light boil. Cover & turn off heat.

Drain pasta SLOWLY over veggies to flash steam.

Transfer cooked pasta & veggies back to pasta pot. Add peanut sauce, toss to coat.

Share with a friend!

Serves 2