Vegetable Stir-Fry with Rice Noodles & Peanut Sauce

Ingredients

• 8 oz medium rice noodles
• 1 cup broccoli florets
• 3/4 cup red bell pepper, sliced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 1/2 cup green onions, sliced
• 1/2 cup baby corn
• 1/2 cup water chestnuts, sliced
• 12 oz firm or extra firm tofu, drained, pressed, and diced
• salt to taste

Peanut Sauce

• 2 tablespoons Bragg’s liquid aminos, or soy sauce
• 1 tablespoon rice vinegar, or red wine vinegar
• 1 teaspoon minced garlic, (I use the kind in jar)
• 3 tablespoons natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
• 1/4 cup almond milk, more if needed to thin
• 1/2 tablespoon maple syrup (optional)
• 1 teaspoon Thai chili paste, or 1/4 tsp Sriracha, or 1/4 tsp Sriracha

Instructions

1. Begin by making the Peanut Sauce using the ingredients above and instructions below. If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.
2. Next, put the rice noodles on to cook using the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.
3. Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute.
4. While the noodles are cooking is a good time to dice up all of the veggies. You’ll find lots of other veggie options in the article above.
5. If using tofu, drain and press the water from the firm tofu.
6. In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.
7. Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking. I like my vegetables to be cooked but still a little crisp.
8. When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.
9. I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.

Peanut Sauce

1. Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2. If using PB2 powder, reconstitute according to package instructions.
2. I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
3. Combine all the sauce ingredients in a bowl and whisk together until smooth.
4. If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
5. Set to the side while you make the stir fry.