Scale

1 8-ounce box Jovial Cassava Spaghetti noodles

2 teaspoons sea salt

1 tablespoon coconut oil

3/4 cup white onion, diced

1 head broccoli, cut into bite-size florets

1 tablespoon water

3 medium carrots, sliced diagonally into 1/4-inch thick slices

2 large cloves garlic, minced

For the sauce:

1/4 cup coconut aminos

Juice of 1 lime

1 large clove garlic, minced

1 teaspoon honey or maple syrup

1 teaspoon arrowroot starch

1/2 teaspoon sesame oil

1/2 teaspoon ground pepper

For serving: chopped cashews, white sesame seed and/or sliced green onions

Bring large pot of water to boil with 2 teaspoons sea salt. Cook noodles according to package directions (11 minutes) and drain.⁣
Meanwhile, heat coconut oil over medium-high heat in large skillet or wok. Sauté onions until lightly golden brown, about 3 minutes.⁣
Add broccoli to skillet and brown for 1 minute then add water and cover with lid to steam for 2 minutes.
Remove lid and add carrots and garlic with two pinches of salt, sautéing just for 2-3 min so broccoli and carrots are crisp-tender (not mushy).⁣
Whisk together sauce ingredients in a measuring cup or small bowl.
Stir in cooked and drained noodles and whisked sauce and cook, tossing, for 1 to 2 minutes. ⁣
Serve warm with crushed cashews, sesame seeds and green onions.⁣

You can use 8 ounces of any gluten-free spaghetti noodle in this recipe.

Vegan: Use maple instead of honey

AIP: omit sesame and cashews