Learn how to make this easy vegetable stir fry with a creamy peanut sauce in an hour or less. This recipe makes the perfect meal any night of the week.
Ingredients
1 tbsp
Sesame oil
1/2 tsp
Ginger, ground
(or 1 tbsp fresh)
1/4 tsp
Garlic powder
(2 cloves)
1/2 cup
Peanut butter, smooth
3 tbsp
Soy sauce
(low sodium)
2 tbsp
Maple syrup
2 tbsp
Lime juice (fresh)
(fresh)
1 tbsp
Rice vinegar
1/4 cup
Water
(as needed)
1/4 tsp
Sriracha
(or to taste)
171 gm
Japanese noodles, soba, dry
(or your choice of noodles - see note)
1 tbsp
Extra virgin olive oil
(or your oil of choice)
3 clove(s)
Garlic
(finely minced)
2 tbsp
Green onion
1 tbsp
Ginger, ground
1/3 cup
Red cabbage
(shredded)
4 mushroom(s)
Cremini (Italian) mushroom
(sliced)
1 medium
Carrots
(thinly sliced)
1 medium pepper(s)
Red bell pepper
(thinly sliced)
454 gm
Broccoli
2 bunch
Baby spinach
(large handfuls)
1 tbsp
Cilantro (coriander)
(finely chopped)
2 stalk(s)
Green onion
(sliced)
1 tbsp
Sesame seeds
(Toasted;)
1 fruit
Lime
(sliced)
Instructions
Prepare the peanut sauce: In a small pot over medium-low, add in the sesame oil, garlic and ginger. Cook until the fragrant, about 2 minutes. Add in the remaining ingredients for the peanut sauce and whisk together until uniform. Allow the mixture to come to a low simmer and then remove from heat and set aside.
Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
In the meantime, set a a large wok over medium heat. Add in the cooking oil along with the garlic, green onions and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
Next add in the cabbage, mushrooms, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
Once the vegetables have cooked, add in the spinach, peanut sauce and cooked noodles. Mix until everything is well combined and cook for 1-2 minutes more, or until everything is warmed through.
Serve with a garnish of cilantro, green and toasted sesame seeds, plus an extra wedge of lime on the side. Enjoy!
Notes:
You can use any fresh or dried noodles that you would like. You can also just use regular spaghetti noodles.
To make this gluten-free, use rice noodles or a gluten-free spaghetti noodle of your choice. There is a chance that gluten-free noodles can get a bit mushy, so keep that in mind, and be sure not to overcook them.
