Vegetable Stir Fry With Spicy Peanut Sauce Over Rice Noodles

DSCN9395.JPGComfort food on a cold day.  This spicy peanut sauce wakes up an ordinary plate of miscellaneous veggies and plain rice noodles.  It’s not uncomfortably hot, but it does a pleasant job of warming your lips and opening your airways.

Use whatever vegetables you have hanging around in your refrigerator.  Here, I used green cabbage, carrots, snap peas and a yellow bell pepper.  While I give them a quick stir fry in coconut oil, I boil water to soak the rice noodles for 6-7 min.  I like the Thai Kitchen brand of brown rice stir fry noodles.  I cook them a bit longer since I don’t actually add them to my stir fry.

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Top the cooked rice noodles with your veggies, and blend up this simple peanut sauce to pour over the top.

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Finish with cilantro and green onions.  Delicious!

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Vegetable Stir Fry with Spicy Peanut Sauce Over Rice Noodles

Makes One Serving

1 (2 oz.) serving of Thai Kitchen stir fry rice noodles

1 c. chopped green cabbage

1 carrot, sliced thin

1/4 of a bell pepper, sliced thin

handful of sugar snap peas

For the Sauce:

(Makes enough for 2-4 servings)

1/2 c. natural, no sugar added peanut butter

1/4 c. tamari or Bragg’s

1/4 c. rice vinegar

2 T. Sriracha sauce

1 T. minced fresh ginger

2 T coconut sugar

1/4 c. water

To serve:

chopped green onions

chopped cilantro

 

Boil water, remove from heat, add noodles and soak for 6-7 min.

Meanwhile, heat coconut oil in a pan over medium high heat.  Saute the vegetables until desired tenderness.

To make the sauce, combine the ingredients in a blender and puree until smooth and creamy.  This makes enough for 2-4 servings, refrigerate leftovers for up to 1 week.

Drain the rice noodles.  Pour them into a bowl.  Top with vegetables and then the peanut sauce – as much as you like.  Finish with a sprinkle of green onions and cilantro.

 

 

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