1 tsp. extra virgin olive Oil
1 clove garlic minced
2 green onions (use entire stalk) Slice at an angle
1/4 cup water
4 carrots (Use a Julienne Slicer) See photo above. This tool creates long thin slices
3 cups sliced romaine lettuce
2 cups sliced red cabbage
2 Tbsp. agave nectar or sweetener of choice
1 tsp. paprika
4 Tbsp. Bragg's Liquid Aminos
1.) In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.
2.) Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.
3.) Add carrots and continue to stir-fry 30 seconds.
4.) Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.
5.) When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.
6.) Add romaine and cabbage. Turn off heat and stir until mixed well.
7) Serve topped with ground walnuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy:)