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  1. Soak the noodles in hot water for ten minutes.
  2. Slice the red and yellow bell peppers.
  3. Cut 2 heads of broccoli cut into chunks.
  4. Slice the onion.
  5. Sauté vegetables in coconut oil (unscented) until tender. Add Celtic Sea Salt® Brand and pepper to taste.
  6. Then sauté the veggies and noodles together with apple cider vinegar and olive oil. Optional...add hot sesame oil to taste.

Recipe created by Carla Delangre.