Vegan Stir Fry Noodles
Ingredients
The noodles
-
6
ounces
uncooked brown rice or stir fry noodles
The veggies
-
1
cup
chopped veggies (like carrots, broccoli, mushrooms, snap peas, etc.)
-
1
cup
sliced green onions (about 2 onions)
The sauce
-
2
tablespoons
lime juice
-
4
tablespoons
rice vinegar or apple cider vinegar
-
6
tablespoons
Tamari or soy sauce
-
4
tablespoons
smooth peanut butter (no salt added)
-
4
tablespoons
maple syrup
-
3
teaspoons
garlic
-
2
teaspoons
Sriracha hot sauce or other chili pepper sauce
-
¼
cup
veggie broth (low sodium if needed)
-
1
teaspoon
sesame oil (optional for taste)
For sautéing
-
drizzle
sesame oil or another favorite oil or veggie broth
Instructions
- Make the sauce by combining all sauce ingredients in a small pot and cooking over low heat while whisking until thickened.
- Sauté the veggies in oil or veggie broth until just softened, ensuring not to overcook.
- Cook the noodles separately according to package instructions, then drain and set aside.
- Once the veggies are cooked, add the sauce and mix until well coated.
- Turn off the heat and mix in the noodles, tossing to combine, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
10g
Total carbohydrates
63g
Total protein
11g
Sodium
841mg
Cholesterol
1mg
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