1 16-ounce package whole wheat or rice noodles
1 tablespoon cooking oil (olive, avocado, canola)
1 red bell pepper, thinly sliced
2 medium carrots, thinly sliced at an angle
1 medium head broccoli, stem removed and florets chopped
1/2 cup cilantro, chopped
1 cup creamy natural peanut butter
1/2 cup low-sodium soy sauce
1/2 cup hot water
2 tablespoons rice wine vinegar
1 tablespoon sugar or maple syrup
2 teaspoons sesame oil
2 teaspoons sriracha
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
Active time: 10 minutes
By Emilie Eats
Cook noodles according to package directions. Drain and rinse with cold water.In a large pot over medium heat, add oil. When hot, add bell pepper, carrots, and broccoli. Sauté for 8-10 minutes, until vegetables are fork tender, adding more oil or water if necessary. Add noodles and cilantro to the pot with the vegetables; stir.
In a medium bowl, add all sauce ingredients. Whisk until smooth. Alternatively, add all ingredients to a blender and blend until smooth.
Pour sauce over noodles and vegetables; toss to coat evenly.
Nutrition information per serving:
Trans fats: 0g