Ingredients

• 2 tablespoons coconut oil
• 2 cups broccoli florets
• 2 cups shredded peeled carrots
• ½ red pepper, thinly sliced
• ½ cup peas
• 6 tablespoons coconut aminos
• 2 tablespoons smooth almond butter
• 2 tablespoons filtered water
• 1 (7-ounce) package fettuccine shirataki noodles, prepared according to package instructions
• ¼ cup thinly sliced green onions
• 2 tablespoons sesame seeds

Instructions

1. In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
2. Whisk the coconut aminos, almond butter, and water in a small bowl.
3. Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.