Creamy Coconut Almond Rice Noodles
4 oz wide rice noodles, cooked
1/2 tbs agave nectar
2 tbs natural almond butter
1/2 tsp fresh grated ginger
1 clove garlic, pressed
1/4 cup lite coconut milk
1 1/2 tbs gluten free soy sauce
1/8 tsp cayenne pepper
1 tbs fresh lime juice
1/2 medium red bell pepper, juliened
1/2 cup fresh bean sprouts
3 scallions, sliced on the bias
Cook the rice noodles according to package directions.
Meanwhile; in a small sauce pan combine the agave nectar, almond butter, ginger, garlic, coconut milk, soy sauce and cayenne.
Whisk over low heat to combine.
Simmer the sauce until slightly thickened.
Remove the sauce from the heat and finish with the lime juice.
Toss the cooked rice noodles with the red bell pepper, bean sprouts and half of the sliced scallions.
Combine the noodles and vegetables with the sauce.
Garnish with the remaining scallions.