1 large cauliflower head, cut into small floret pieces
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
1 tbsp ginger, minced
2 garlic cloves, minced
5 scallion, cut 2” in lengths
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil
1 lb rice noodles (any other type of noodles will work)
For the secret sauce!
Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.
In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.
Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.