Vegetable Noodle Stir-Fry with Peanut Sauce

This Vegetable Noodle Stir-Fry combines crunchy vegetables with a creamy peanut sauce for a mouthwatering experience. Best part about it is that you can swap out any of the vegetables to whatever you have available in the pantry. This versatile vegetarian recipe is easy to make and can be prepared ahead of time or enjoyed fresh. Check recipe notes if you’d like to add extra protein.

Serving size: 4

Directions

1. Chop vegetables finely (julienne cut: long and thin wedges)**

2. Add sesame oil to a large wok on medium heat. Add raw cashews and stir frequently until they turn golden in color. Set aside for later. *

3. Cook the noodles according to package instructions and save 1 ½ cup noodle water.

4. Prepare the peanut sauce by adding the garlic, chili flakes, sesame seeds, and black pepper to a heat-proof bowl. Heat the vegetable oil in a pan and add it to the bowl once hot. Add the rest of the ingredients, whisk together, and set aside for later.

5. To the same wok, add 1 tablespoon vegetable oil. Add onions with salt and pepper and cook on medium-high heat, stirring frequently until they turn slightly pink in color.

6. Add carrots and stir for 2 minutes till they become slightly soft.

7. Add dark brown sugar and soy sauce.

8. Add mushrooms and stir till they turn slightly brown.

9. Add green pepper and cook for 2 minutes.

10. Add cabbage and cook until they wilt.

11. Add noodles, cashews, and peanut sauce and adjust any flavors per taste. Enjoy!

Ingredients

Vegetable Noodles

• ½ cup raw cashews

• 1 teaspoon sesame oil or oil of choice

• 1 tablespoon vegetable oil

• 2 medium sized onions, julienned

• 1 medium sized green pepper, julienned

• 2 - 3 medium sized carrots, julienned

• ½ head of a white cabbage, thinly sliced

• 300 g fresh white mushrooms, thinly sliced

• 1 packet of egg noodles (250 g) or noodles of choice

• 2 tablespoons brown sugar

• 1 tablespoon soy sauce

• 1 tsp salt

• ½ tsp pepper

Peanut Sauce

• 1 clove garlic, crushed

• 1 tablespoon chili flakes

• 1 tablespoon sesame seeds

• 1 teaspoon ground black pepper

• 4 tablespoons vegetable oil

• 4 tablespoons soy sauce

• 2 tablespoons dark brown sugar

• 1 ½ tablespoons creamy peanut butter

• 2 teaspoons black or rice vinegar

• 1 ½ cup noodle water

• 2 tablespoons spicy sauce of choice (optional)

Garnish

• 2 green onions finely chopped

• toasted sesame seeds

Recipe Notes

• *You can skip this step by buying roasted cashews.

• **You can swap out the vegetables for whatever is available in your pantry, For extra protein, you can add 1 cup of cooked edamame or 1 block of cooked firm tofu.

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