Comfort 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.
Top the cooked rice noodles with your veggies, and blend up this simple peanut sauce to pour over the top.
Finish with cilantro and green onions. Delicious!
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
chopped green onions
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.