Ingredients

• 8 oz. whole wheat spaghetti noodles
• 1 red bell pepper, seeded and thinly sliced
• 1 cup shredded purple cabbage
• 1 cup broccoli florets
• 2 garlic cloves, sliced
• 4 teaspoon minced fresh ginger
• 4 green onions, sliced
• 1/2 cup almond slivers
• EVOO
• 3 tablespoons Barney Butter Smooth Almond Butter
• 3 tablespoons water
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons low sodium soy sauce
• Optional: crushed red pepper flakes

Directions

1. Cook noodles to Al-Dente, according to package directions, drain, rinse, and set aside.
2. In a large pan, heat a splash of EVOO over medium-high heat.
3. Add the cabbage, bell pepper, and broccoli, and saute for 5 minutes.
4. Add the garlic and ginger and continue to saute an additional 1-5 minutes, until soft but not browned.
5. Remove vegetables from heat, add noodles, and toss with green onions, slivered almonds, and crushed red pepper flakes, to the desired level of spicy flavor.
6. Make the sauce: whisk together Barney Butter Smooth Almond Butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry and toss to coat. Serve immediately.