Peanut Noodles with Vegetables

FOK recipe 

This peanut noodle dish is a hit with children, but consider adding the pepper flakes to individual portions before serving if anyone is spice-averse.

INGREDIENTS

8 oz brown rice noodles(≈4 cups cooked)

FOR THE SAUCE

1⁄4 cup peanut butter (or 4 tablespoons powdered pb)

3 tablespoons low-sodium soy sauce(or tamari or liquid aminos) 

2 tablespoons fresh gingergrated 

2 tablespoons pure maple syrup

4 cloves garlicminced (≈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)GET READY

1

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.

BRING IT TOGETHER

2

COOK NOODLES

Meanwhile, cook noodles according to package instructions. Drain well in a colander, return to pot, and cover to keep warm.

3

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.

4

ASSEMBLE & SERVE

Add peanut sauce and vegetables to noodles; using tongs, toss well to coat. Top with scallions and serve immediately.