Asian-Inspired Stir-Fry with Rice Noodles

Soak 16 oz of rice noodles in warm water according to package directions, usually about 10 minutes until softened but still firm.

While noodles soak, julienne 3 large carrots into thin strips, slice 8 stalks of green onions (separating white and green parts), dice 2 large red bell peppers, and mince 6 cloves of garlic and 2 tbsp of ginger.

Cut 24 oz of chicken breast into 1-inch pieces and pat dry with paper towels.

In a small bowl, whisk together 1/2 cup gluten-free tamari sauce, 3 tbsp rice vinegar, 3 tbsp honey, 2 tbsp sesame oil, and 2 tbsp cornstarch until smooth. This is your stir-fry sauce.

Heat 3 tbsp avocado oil in a large wok or skillet over high heat. Add chicken pieces and cook for 5-6 minutes until golden and cooked through. Remove from wok and set aside.

Add 16 oz of shrimp to the same wok with 1 tbsp avocado oil if needed. Cook for 2-3 minutes until pink and opaque. Remove and set aside with chicken.

Add remaining 2 tbsp avocado oil to the wok. Add the white parts of green onions, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add carrots and bell peppers to the wok and stir-fry for 3 minutes. Add 4 cups of broccoli florets and 2 cups of snow peas and continue cooking for another 3 minutes until vegetables are crisp-tender.

Drain the soaked rice noodles and add them to the wok along with the cooked chicken and shrimp. Pour the prepared sauce over everything.

Toss everything together for 2-3 minutes until the sauce thickens and coats all ingredients evenly.

Turn off heat and stir in 2 tbsp sesame oil, 1 tsp red pepper flakes (adjust to taste), and the green parts of the green onions.

Toast 1 cup of cashews in a dry pan for 2-3 minutes until golden, then add to the stir-fry.

Serve hot, garnished with 3 tbsp sesame seeds.