Servings: 2

Avocado oil⁣ Avocado oil⁣
2 cups frozen veggies (literally whatever you have on hand—I used a @traderjoes blend I found in the back of my freezer!)⁣ 2 cups frozen veggies (literally whatever you have on hand-I used a @traderjoes blend I found in the back of my freezer!)⁣
2 servings of ramen or any other noddles⁣⁣ - gluten free 2 servings of ramen or any other noddles⁣⁣ - gluten free
1/4 cup creamy nut or seed butter of choice ⁣(I used almond from @traderjoes!)⁣ ¼ cup creamy nut or seed butter of choice ⁣(I used almond from @traderjoes!)⁣
1 tablespoon coconut aminos ⁣⁣ 1 tablespoon coconut aminos ⁣⁣
1 tablespoon maple syrup ⁣⁣ 1 tablespoon maple syrup ⁣⁣
2 tablespoons toasted sesame oil⁣⁣ 2 tablespoons toasted sesame oil⁣⁣
2 teaspoons garlic powder⁣⁣ 2 teaspoons garlic powder⁣⁣
1 teaspoon onion powder ⁣⁣ 1 teaspoon onion powder ⁣⁣
1/4 teaspoon cayenne ⁣⁣ ¼ teaspoon cayenne ⁣⁣

Drizzle some avocado oil in a medium skillet.
Add frozen veggies and a pinch of fine grain sea salt.
Cook over medium-high. ⁣⁣
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Boil some water, add a lot of salt, and the noodles. ⁣⁣
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Meanwhile, mix together the nut butter, tamari, maple syrup, sesame oil, garlic powder, onion powder and cayenne in a large bowl. ⁣⁣
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Cook the veggies until bright green & the pasta until al dente. Drain the pasta and rinse in cool water and then add the pasta and veggies right to the sauce bowl. Mix it all together and enjoy! Serves 2 so enjoy with someone you love or save a serving for tomorrow!