NOTES

• To be honest, using GF lasagna noodles was kind of annoying. I had to stir them very often and even still, they stuck together a bit. I mostly just did it for the pic! If you’re using non GF noodles, lasagna noodles will work well. If you are doing a GF noodle, use any kind you like!

• Chili crisp can be found in the Asian section of many grocery stores. Trader Joe’s has a great one called Chili Onion Crunch Oil. I use this one from Kari Kari- it’s the best. You can also find it here on Amazon.

SUBSTITUTIONS

• Sub for snap peas/ carrots: can use any other chopped veggie you want! Zucchini, bell pepper, green beans would all be great

• Sub for green onion: use about 1/4 of any onion

• Sub for chili crisp: you can mix red pepper flakes (about 1/4-1/2 tsp) with 1.5 tsp of oil

• Sub for coconut aminos: low sodium soy sauce

STORAGE

• Allow everything to come to room temp and then store in airtight containers, like these.

REHEATING

• Add about 1 tsp of water. Reheat in a microwave for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

• Leftover shredded carrots? Add to a salad throughout the week! If you have kids, my kids love eating shredded carrots dipped in ranch. I guess because they’re like skinny little carrots they think it’s fun? Idk try it!

• Leftover chili crisp? Add it to anything! Add it to any asian dish, eggs, popcorn, it’s seriously good on everything.