Stir-Fry Noodles with Vegetables and Spicy Peanut Sauce
This stir-fry is the perfect dish for those nights when you don't have a dinner plan. It comes together faster than you can order take-out!
Ingredients
For the Peanut Sauce
- ⅓ cup natural smooth peanut butter
- 2 cloves garlic minced
- 3 tablespoons lime juice
- 3 tablespoons Tamari
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 2 teaspoons grated ginger
- 2 teaspoons agave nectar
- 1 teaspoon toasted sesame oil
- Pinch red pepper flakes optional
For the Stir-Fry
- 8 ounces rice noodles cooked according to the package
- 1 teaspoon vegetable oil
- ½ onion thinly sliced (about ½ cup)
- 1 cup mushrooms thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned or shredded
- ½ cup edamame fresh or frozen and thawed
- 2 cups baby spinach or baby kale
- pinch sea salt
- 2 scallions thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Mix all of the sauce ingredients together and set aside.
- Heat the oil in a large pan over medium high heat. Cook the onion for about 5 minutes, until it begins to soften.
- Add the mushrooms, red pepper, carrot, and edamame to the pan. Cook for another 5 to 10 minutes, until the veggies are tender.
- Add the spinach, sauce, noodles and salt to the pan. Stir to combine everything, and cook for another 5 minutes or so, until everything is heated throughout.
- Serve hot topped with the sliced scallions and sesame seeds.