I love this dish on a Tuesday as much as I do on a Friday night. It serves comfort, it serves variety, it serves color, and it sure serves in flavor.
This can come together in as long as it takes you to boil your noodles! Swap out the veggies for whatever you are craving, and always ALWAYs add the sauce.
Enjoy!
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Peanut Sauce
1/3 cup creamy peanut butter
3 tbsp rice vinegar
2 tbsp low- sodium tamari
1 tbsp coconut aminos ( or sub more low sodium tamari )
2 tsp sriracha
2 tsp honey or maple syrup
2 tsp toasted sesame oil
1 tsp grated ginger
Stir Fry
2 tbsp avocado oil/ ghee/ olive oil
1/2 large or 1 small onion, diced
2 large carrots, peeled and sliced
1 medium pepper or 1/2 cup mini peppers, sliced
1 tsp grated ginger
3 cups cauliflower florets
4 cups green cabbage, chopped or shredded
1/2 cup cooked edamame
sesame seeds for topping
Noodles
1 package noodles of choice ( cooked according to package instructions)
Whisk all sauce ingredients in a bowl or add to a small food processor. Process until nice and smooth, add salt as needed! Taste and adjust sweetness with honey/ maple syrup and tartness with rice vinegar. Set aside.
Bring water to a boil and add your noodles while you saute your vegetables.
Add oil to a deep saute pan and warm to medium. Saute onion, carrots, and garlic for a few minutes and until fragrant. Add peppers, ginger, garlic, and cauliflower and saute a few minutes more.
Begin to stir in the cabbage and saute just until everything is softened but not overly mushy. I prefer my vegetables to still have some bite in my stir-fry! Turn heat off.
Drain noodles.
Add in desired amount of sauce and noodles, using tongs to ensure sauce is coated throughout. Salt according to taste.
Taste and adjust for more sauce.
Store leftovers in the refrigerator.
