Pineapple Rainbow Stir Fry on Brown Rice Noodles
Brown Rice Spaghetti
Ginger (peeled and grated)
Garlic (cloves, minced)
Yellow Bell Pepper (diced)
Purple Cabbage (chopped)
Pineapple (sliced into small
Toss your noodles in some extra virgin olive oil and minced garlic.
Cook your brown rice spaghetti according to the directions on the package.
When cooked, immediately run under cold water to prevent from over cooking.
Set noodles aside.
Heat the coconut oil in a large skillet over medium heat. Add carrots and saute
for 5 minutes or until softened. Add the honey and ginger and stir for another
minute or until all honey is absorbed. Next add the garlic, snap peas, yellow
pepper, red cabbage and tamari and saute for another 5 to 10 minutes. Finally
add pineapple chunks, season with salt and pepper to taste and remove from
Plate desired amount of noodles and spoon desired amount of veggie mix over
top. Garnish with toasted cashews. Enjoy!