I love this recipe because I can prep it ahead and it allows me to mix up the toppings depending on what I have in my fridge.
  • ¼ cup fresh lime juice
  • ¼ cup Bragg’s Seasoning (or to taste)
  • 3 tablespoons of water
  • 1.5 tablespoons maple syrup (or to taste)
  • 3 tablespoons tomato paste
  • 3 tablespoons rice vinegar

  • 14 ounces of rice noodles or rice
  • 1 medium crown of broccoli
  • 1/3 cup sliced shallots
  • 4 cloves garlic, minced
  • 1 cup sliced green onions
  • ¼ cup roughly chopped cilantro or parsley
  • 2 teaspoons neutral-tasting oil, (optional, you can also water sauté)

  • 2 cups thinly sliced cabbage
  • 1 carrot, thinly sliced into matchsticks
  • 1 cup bean sprouts
  • Toasted pumpkin or sunflower seeds
  • Lime wedges

  • Mix together all the ingredients for the sauce in a medium bowl.
  • Cook your noodles or rice according to package directions.
  • Chop up the broccoli into pieces no bigger than a quarter and chop all remaining vegetables.
  • Now that you have everything prepped, heat the oil or the water if you are going to water sauté over medium heat in a large skillet or wok.
  • When the pan is hot, add the shallots and stir fry until they start to char around the edges, about 2 minutes.
  • Add the broccoli and cook for another 2 minutes, add the garlic and sauté for about 30 seconds.
  • Gently add the noodles or rice and 1/3 cup of the sauce and toss to be sure everything is coated. Keep adding sauce a little at a time until it is how you like it.
  • Turn off the heat and fold in the green onions and cilantro or parsley.
  • Top with cabbage, carrots, bean sprouts and seeds.
  • Squirt with a wedge of lime and enjoy!


 *adapted from Thug Kitchen