Peanut Noodles With Vegetables

Ingredients

8 oz brown rice noodles

(≈4 cups cooked)

FOR THE SAUCE

1⁄4 cup peanut butter

3 tablespoons low-sodium soy sauce

(or tamari or liquid aminos)

2 tablespoons fresh ginger

grated

2 tablespoons pure maple syrup

4 cloves garlic

minced (≈1 tablespoon)

1 lb + 8 oz frozen stir-fry vegetable mix

(≈6 cups)

1⁄4 teaspoon crushed red pepper flakes

(optional)

sea salt

FOR SERVING

2 scallions

(white & green parts) thinly sliced (≈1⁄4 cup)

Directions

MAKE PEANUT SAUCE
In a stockpot over medium-low heat, combine peanut butter, soy sauce, ginger, maple syrup, garlic, and 1 cup water, stirring constantly, until mixture is thoroughly heated, 5 to 7 minutes.
COOK NOODLES
Meanwhile, cook noodles according to package instructions. Drain well in a colander, return to pot, and cover to keep warm.
FINISH PEANUT SAUCE
Add frozen vegetables and pepper flakes (if using) to peanut sauce; cook until vegetables are heated through, about 5 minutes. Season with salt to taste.
ASSEMBLE & SERVE
Add peanut sauce and vegetables to noodles; using tongs, toss well to coat. Top with scallions and serve immediately.

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