Ingredients: ▫️150 g brown rice noodles ▫️1/4 cup low sodium soy sauce ▫️4 cloves garlic, minced ▫️1 tbsp brown sugar ▫️2 tsp ginger, minced ▫️1/4 tsp pepper ▫️1 tbsp olive oil ▫️1 onion, diced ▫️2 celery ribs, chopped ▫️4 cups shredded cabbage Directions: 1. Prepare the noodles according to the package directions. 2. Meanwhile, mix together the soy sauce, brown sugar, ginger, garlic, and pepper. 3. Heat the olive oil over medium high heat, Add the onion and celery and cook for 3-4 minutes. Add the cabbage and cook for 2 minutes until just tender. Add the noodles and the sauce. Cook for 2-3 minutes, stirring often. Taste and season if needed with additional soy sauce or pepper.
6. Remove the granola base from the freezer and spread the yogurt evenly over the base. Dot the yogurt with the fruit and use a butter knife to gently swirl the fruit into the yogurt. 7. Place the baking dish in the freezer again to completely set-about 1-2 hours, or until the yogurt is solid. 8. Remove from the freezer, cut into squares and enjoy! Store bars in the freezer, with parchment paper in between cut slices to prevent them from sticking.
