Peanut Noodles with Stir-Fry Vegetables [Vegan]

I saw this really delicious looking recipe of whole wheat linguine with winter vegetables. At Trader Joe's yesterday a bag of "stir fry" vegetables caught my eye. It's a cabbage, carrots, celery, bok choy, and some other vegetables (snow peas!). Perfect for this recipe (and already prepped!). Of course, if you can't find the stir fry mix (most supermarkets have something similar in the frozen section) you can always make your own by cutting up some cabbage, bok choy, carrots, snow peas, celery, etc... and making your own. But this is much simpler.

I decided to change a few thing around. Adding some citrus to the peanut sauce and some more spice. It was excellent. Note, this is best eaten on the day it's made and probably best not to eat too much since it can be quite heavy.

Ingredients:

1 16oz bag of "stir fry" vegetables

1/2 bag (8oz dry) of whole wheat spaghetti, cooked (you can keep the pasta water around to thin the sauce)

3 cloves garlic, minced

2 tablespoons olive oil

For peanut sauce:

1/4 cup peanut butter

2 tablespoons soy sauce

1 tablespoon sesame oil

Juice of one medium size lemon or large lime

Cayenne pepper (to taste)

Salt, to taste

For garnish:

Sesame seeds

Red pepper flake

1. In a large pot or dutch oven add the olive oil and bag of vegetables and cook over medium heat until softened. Add the garlic and saute for a minute or two just until softened. Cut the heat.

2. In the meantime make the peanut sauce. Mix all the ingredients together until smooth. Add some of the pasta water to thin out the sauce until it's thinned and smooth but not too watery. Think runny yogurt consistency.

3. Put the cooked pasta in the vegetable pot and turn the heat back on. Add the peanut sauce and toss to coat. Cook just until everything is heated through.

4. Serve in a wide bowl with a sprinkling of sesame seeds and red pepper flake. Eat immediately.