I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon raw honey
- 1 teaspoon fresh ginger grated
- 1 clove garlic finely grated
- 1/2 teaspoon kosher salt divided
- 2 large purple or orange carrots peeled and shaved into ribbons
- 8 ounces fresh snowpeas about 2 cups
- 8 ounces fresh asparagus cut into 2 inch pieces
- 8 ounces yam noodles
- 1/4 cup fresh basil thinly sliced
Ingredients
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Instructions
- Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
- Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
- Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
- Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.
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