Saucy Vermicelli with Vegetables and Fresh Herbs Recipe

Ingredients

• 1½ cups frozen shelled edamame
• 3 (1.8-oz) nests brown rice vermicelli
• ⅓ cup stirred unsalted almond butter
• 4 teaspoons white miso
• ½ cup fresh orange juice
• 3 tablespoons fresh lime juice
• 2 tablespoons apple cider vinegar
• 1½ tablespoons reduced-sodium tamari
• 1 tablespoon pure maple syrup (optional)
• 2 cloves garlic, peeled and crushed
• 2 teaspoons grated fresh ginger
• 1½ teaspoons vinegar-based hot sauce, such as Frank's RedHot
• 3 cups small broccoli florets (no bigger than ½ inch)
• 1½ cups matchstick-cut carrots
• 1 red bell pepper, thinly sliced
• 1 cup thinly sliced red cabbage
• 1 cup loosely packed fresh cilantro leaves and tender stems, chopped
• 1 cup loosely packed fresh mint leaves, chopped