1/2 c evaporated cane juice
1/2 c rice wine vinegar
1/4 c GF soy sauce (we use Bragg's aminos)
2 tbsp ketchup (don't ask)
1 tin anchovies
2 tsp sea salt
1 Tbsp paprika
1 full cup cashew butter
1 pound package asian rice noodles.
1/2 c cocounut oil (or mixture coconut oil and flaxseed oil)
one bunch green/spring onions, sliced thin (save the green parts for the garnish)
1 bunch fresh cilantro, chopped.
Boil a pot of water. Set noodles in boiling water, cover, turn the heat off, and let sit for 8 minutes. Drain.
While noodles are cooking, in a small saucepan heat all ingredients down to the cashew butter, making sure to whisk them til smooth.
Meanwhile heat the oil and saute the white parts of the spring onions. Add 4 eggs (beaten) and scramble thoroughly.
Dump the egg mixture in the drained noodles and mix. POur the sauce over the noodles and distribute into bowls. Top with a little fresh green onion and cilantro and serve.