To make the broth, heat the sesame oil in a large pot over medium heat. Add the ginger, cinnamon stick, star anise, garlic, and chili flakes and cook for one minute. Add the stock, almond butter, soy sauce, hoisin sauce, fish sauce, and jalapeños.
Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered. Remove from heat, strain out the spices, and stir in the lime juice.
Cook the noodles according to the package instructions. Divide them between 4 bowls and pour the broth over the noodles. Top with protein, carrots, green onions, Thai basil, lime, and peppers, as desired.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
To make the broth, heat the sesame oil in a large pot over medium heat. Add the ginger, cinnamon stick, star anise, garlic, and chili flakes and cook for one minute. Add the stock, almond butter, soy sauce, hoisin sauce, fish sauce, and jalapeños.
Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered. Remove from heat, strain out the spices, and stir in the lime juice.
Cook the noodles according to the package instructions. Divide them between 4 bowls and pour the broth over the noodles. Top with protein, carrots, green onions, Thai basil, lime, and peppers, as desired.
