NUTRITION

SERVINGS

INGREDIENTS

5 ounce dry soy curls

0.75 ounce pea protein crumbles

0.5 ounce brown rice noodles

0.5 tablespoon creamy peanut butter

2 tablespoon coconut aminos

1 tablespoon rice vinegar

0.5 teaspoon toasted sesame oil

1 teaspoon fresh ginger

1 clove garlic

1.5 cup broccoli florets

0.5 teaspoon red pepper flakes

1.5 cup warm water

PREPARATION

• 1

  Place the dry soy curls and pea protein crumbles in a large bowl with 1.5 cups warm water and soak for 10 minutes until softened.

• 2

  Squeeze the soaked proteins firmly to remove as much water as possible and set aside.

• 3

  Cook the brown rice noodles in boiling water according to package directions, then drain.

• 4

  Whisk together the creamy peanut butter, coconut aminos, rice vinegar, and red pepper flakes in a small bowl.

• 5

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 6

  Add the soy curls and pea protein to the skillet and sauté until they are golden brown and slightly crispy on the edges.

• 7

  Stir in the minced ginger, garlic, and broccoli florets, cooking for 3 minutes until the broccoli is bright green.

• 8

  Pour the peanut sauce over the mixture and add the cooked noodles, tossing everything together for 1 minute until well-coated.