Seriously easy stir-fry, turned pink with beetroot. Simple combine cooked rice noodles of choice, veggies of choice, and a tiny amount of coconut oil plus your sauce of choice all into a pan and stir-fry until cooked through. Of course top with avocado because it goes great with everything. 😊
“I love all the contrast going on in this pasta dish. You get that light charred flavor from the grilled chicken, a creamy Alfredo style sauce, plenty of sauteed fresh veggies all of which is seasoned with this incredibly flavorful and perfectly spicy cajun seasoning!”
Finished (click image to enlarge). Added coriander, fish ball, white onion and mung bean sprouts. The noodles are very good - broad in nature and light in chew. They’re slippery, so I found that using kitchen scissors to make a couple crosscuts through the mass of noodles in the pot made them easier to navigate. The broth is really good - has a spicy and lemongrass flavor with a nice shrimp hit, plus a nice sweetness as well I wasn’t expecting. The little shrimp are in there as well, which hydrated quite nicely. Very pleased with this one. 5.0 out of 5.0 stars. UPC bar code 052066006779.