Rice Noodles with seasoned golden beets & brussel sprouts
Rice Noodles (Pad Thai type)
Apple Cider Vinegar
Agave Nectar (or Maple Syrup)
Salt & Pepper
Oil (Olive, coconut, your taste preference)
I am terrible about measuring and just cook as I go. So it has been a challenge for me to add recipes. I decided to start writing as I went and did pretty well until I came home one day and the dogs had gotten ahold of this one. I'll do my best to replicate here.
There are two ways to go about the veggies in this recipe. I sauteed the first time, but wrote down that it might be quicker to boil the veggies to almost desired consistency, then finish the saute afterward.
Cook veggies to almost desired texture (in oil or water). If you saute veggies the entire time, mix the minced garlic in while doing so. Continue to saute adding in the minced garlic (if you boiled the veggies), apple cider vinegar, agave nectar (or maple syrup/or a mix of both). As this cooks down over medium heat go ahead and mix in the curry, garlic powder, salt and pepper to taste.
Let veggies continue to simmer over very low heat to keep warm and thicken a bit.
Boil noodles to your desired texture and drain.
Pour veggies over noodles and enjoy.