Created By: Zuliya Khawaja, Plant-based chef and educator
1 packet (250 g) Bgreen Brown Rice Angel Hair Pasta
2 tbsp crushed red pepper
2 cloves of garlic
1/4 cup avocado or grape seed oil
1/3 cup sesame oil
6 tsp of maple or agave syrup
5 tbsp of soy sauce
1 medium red bell pepper julienned
1 medium yellow bell pepper julienned
1/2 cup of shredded purple cabbage
Handful of cilantro
Handful of cashews toasted
2 tbsp of toasted sesame seeds
Combine the red chili peppers, garlic, oil both sesame and avocado oil in a pan.
Cook over a medium heat for 2-3 min until chili peppers and garlic are roasted. Strain out the peppers and garlic. Reserve the oil.
Add the maple syrup and soy sauce to the oil mixture. In a separate wok or pan, sauté the bell peppers and cabbage in a table spoon of sesame oil for 3 min.
Boil the package of brown rice pasta according the instructions in the package. Drain and put the pasta in a large bowl. Pour the oil mixture on top of pasta with the vegetables. Toss together until noodles are well coated. Toss some roasted sesame seeds, cashews, cilantro on top and serve with lime wedges.