To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Cook noodles according to package instructions. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the bell pepper and sauté 2-3 minutes. Add the carrots and cabbage and sauté 5 minutes more. Lower heat and add the sauce and noodles. Toss to coat.
Serve warm topped with fresh cilantro, a sprinkle of sesame seeds and lime wedges. Enjoy!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe usesJUSTIN’S® Mini Dark Chocolate Peanut Butter Cupsin place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
To make the sauce, combine all sauce ingredients in a small bowl and whisk until well combined. Set aside.
Cook noodles according to package instructions. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the bell pepper and sauté 2-3 minutes. Add the carrots and cabbage and sauté 5 minutes more. Lower heat and add the sauce and noodles. Toss to coat.
Serve warm topped with fresh cilantro, a sprinkle of sesame seeds and lime wedges. Enjoy!
