CREAMY ASIAN YUMMY NOODLES

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

16 oz Pad Thai brown rice noodles

1 large broccoli head, diced

1 red bell pepper, thinly sliced

1 carrot, peeled into strips

8 oz mushrooms, diced

FOR THE SAUCE

1 can coconut milk

2 c strained tomatoes

1⁄2 c peanut butter

1⁄4 c maple syrup

1⁄4 c coconut aminos

1⁄4 c pickled ginger

4+ t sriracha

1-2 limes, juiced


Directions:

  1. Cook noodles according to package instructions.

  2. In a large pan, sauté the broccoli, bell pepper, and carrots in a little water on medium heat. After about 5 minutes, add the mushrooms and continue to sauté until fork tender.

  3. Blend all the sauce ingredients in a high-speed blender until smooth. Add more sriracha or chili sauce if you like it spicy.

  4. Combine the sauce and veggies and stir together for about 5 minutes on low heat. Then add the noodles, continue heating for a few more minutes, and stir together until well combined. Enjoy!

Broccoli, Carrots, Tomatoes, Wright Family Favorites, Sweet PeppersBethanee WrightComment