Vegetable Noodle Stir-fry with Peanut Sauce

Fresh stir-fried vegetables meet a creamy peanut sauce and it’s a match made in heaven. Now one of my favorite dishes, this Vegetable Noodle Stir-fry with Peanut Sauce just may become your fave too.

Vegetable Noodle Stir-fry with Peanut Sauce

Recipe by Roz WalkerCourse: MainDifficulty: Beginner
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Fresh stir-fried vegetables meet a creamy peanut sauce and it’s a match made in heaven.

Ingredients

  • 4 oz brown rice noodles

  • 1 tbsp fresh ginger, grated

  • 2 cloves garlic, minced

  • 2 tbsp natural peanut butter

  • 1 tbsp pure maple syrup

  • 1 1/2 tbsp Braggs Liquid Aminos (or low-sodium soy sauce)

  • 12 oz frozen stir-fry vegetables

Instructions

  • Cook noodles according to the package instructions. Drain well.
  • Grate ginger and mince garlic.
  • Combine 1/2 cup of water, peanut butter, maple syrup, Braggs, ginger,
    and garlic in a saucepan. Stir continuously.
  • Bring sauce to a boil, then reduce heat to medium-low and cook
    until sauce thickens, around 5 to 7 minutes.
  • Add vegetables and cook for 4 to 6 minutes. Add salt to taste.
  • To Serve:
  • Add noodles to the vegetables and peanut sauce.
  • Toss noodles to coat them well in sauce.
  • Add baked tofu for added protein.
  • Serve immediately or store leftovers in airtight container in the
    refrigerator for up to 3 days.

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