1tspcoconut nectar(or use agave nectar, maple syrup, coconut sugar, etc.)
chopped green onions or scallionsfor serving
In a large saucepan (preferably the largest you have), heat the coconut oil over medium heat. Add the onion with a sprinkle of salt, and stir. Continue to cook, stirring frequently, for about 3-4 minutes or until the onion is translucent. Add the cabbage, another pinch of salt, and continue for 3-5 minutes more, until the onion is softened and the cabbage has started to shrink down.
Add the minced garlic, stir, and cook for 30-60 seconds until fragrant. Add the tomato and stir. Stir in the vegetable broth, soy sauce, rice vinegar, and sriracha, and bring the pot to a boil.
Add the brown rice spaghetti to the pan. (Break the pieces in half if needed so that they aren't sticking out of the pan). Reduce to a gentle but steady simmer; as the noodles soften, stir them in to submerge them completely in the liquid. Cover the pan and cook, stirring frequently - use a pronged utensil of some kind if possible, since the brown rice pasta has a tendency to stick together - until pasta is tender, which will take from 20-30 minutes depending on pan size/shape and exact cooking temperature.
Uncover the pan and stir in the almond butter and coconut nectar. Continue to cook, stirring frequently and making sure to scrape the bottom, until pasta is cooked to desired texture and sauce is thickened. Season to taste with additional soy sauce, chili sauce, salt or acid. Serve hot, garnished with green onions or scallions if desired.
LOW-SODIUM INGREDIENTS: Using low-sodium vegetable broth and soy sauce is quite important to get the right flavor and salt balance in this recipe. The last thing you want is to stir these almond butter noodles for 20 minutes and then have them be too salty to eat in the end!LIQUID AMOUNT: The amount of liquid you need may vary depending on the pan size and shape and on the brand of brown rice noodles that you use. Add more vegetable broth if needed. If the mixture is too soupy, cooked it uncovered for a couple of extra minutes at the end to thicken it.ADDING VEGETABLES: Stir in sliced veggies like bell peppers, carrot, zucchini, etc. right after adding the garlic.LEFTOVERS: This meal is definitely best served fresh; the noodles still taste great when reheated but tend to fall apart a little bit after overnight storage. So just keep this in mind. Personally I still really enjoy the leftovers and usually make a double batch of this recipe for lunches.