MATERIALS
Makes ~4 servings
1 tbsp oil (omit if water sauteing)
Veggies
1 onion, 4 cloves garlic, 2-3 heads broccoli, 2 carrots, 1 cup snap peas, 1 can water chestnuts
Sauce
1/4 cup peanut butter
1/4 cup soy sauce
2 tsp sesame oil
~1 inch fresh ginger, grated
2 tsp rice vinegar
1/2-1 tbsp Sambal Oelek (or other hot sauce)
Brown rice noodles, 8 ounces
PROCEDURE
1. Chop veggies.
2. Heat oil, if using, in a skillet over medium heat. Saute veggies for 5-8 minutes or until starting to get tender.
3.Cook brown rice noodles according to package instructions.
4. Add all sauce ingredients and continue to cook over medium heat. The sauce will thicken as it cooks. Mix in noodles.
5. Taste and adjust seasonings as necessary.
VARIATION
Sub 1-2 12 oz packages of frozen stir fry veggies for the fresh veggies.
Use your favorite noodle: buckwheat, soba, udon, whole wheat are all great options.
THE RUNDOWN
Stir fry is one of the quickest, most versatile things you can whip up for a weeknight dinner. No need to measure the veggies and don't worry if you don't have everything listed. Use what you have and throw it all in one pan - the amount of sauce can easily be scaled up or down. Pro tips - you can also use pre-cooked noodles and stir them in at the very end to make it a true one pot meal.
A Plantsanity Original