8 oz whole wheat DeCecco spaghetti noodles
1 red bell pepper, seeded and thinly sliced
1 cup shredded purple cabbage
1 cup broccoli florets
2 garlic cloves, sliced
4 tsp minced fresh ginger
4 green onions, sliced
½ cup almond slivers
Crushed red pepper flakes (optional)
3 tbsp almond butter
3 tbsp water
3 tbsp unseasoned rice vinegar
2 tbsp low sodium soy sauce
1. Cook noodles to Al-Dente, according to package directions, drain, rinse, and set aside.
2. In a large pan, heat a splash of EVOO over medium-high heat. Add the cabbage, bell pepper,and broccoli, and saute for 5 minutes. Add the garlic and ginger and continue to saute an additional 1-5 minutes, until soft but not browned.
3. Remove vegetables from heat, add noodles, and toss with green onions, slivered almonds, and crushed red pepper flakes, to desired level of zip.
4. Make the sauce: whisk together almond butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry and toss to coat. Serve immediately.