Asian Stir Fry Noodles

 

This Asian Stir Fry Noodle is a creamy stir-fried noodle dish with lots of different vegetables and herbs. It’s warm, spicy, and out-of-this-world good.

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Prep time: 15 minutes; Total time: 30 minutes; Difficulty: low

Recipe type: Entree
Cuisine: Vegan; gluten free
Serves: 6-8

Ingredients

For the noodles:

  • 16 oz pad Thai rice noodles

  • 3 tbsp coconut oil

  • 1 cup cabbage, shredded

  • 1 cup zucchini, chopped

  • 1 cup carrots, finely chopped or Julienne’d

  • 1/2 cup scallions, chopped

  • 8 mushrooms, sliced

For the sauce:

  • 1 can full-fat coconut milk

  • 1/2 cup tomato paste

  • 1/2 cup peanut butter

  • 1/4 cup maple syrup

  • 1/8 cup coconut aminos

  • 1 inch fresh Ginger root, peeled and minced

  • 1 tsp vegetable bouillon

  • Juice of 1 lime

  • 1-3 tsp sriracha (add more if you like spicy)

  • 3 tablespoons Water

  • Crushed peanuts for garnish

Preparation

  • In a large pan, heat the coconut oil. Add chopped vegetables and sautee’ until browned and fork tender, about 8-10 minutes.

  • While the veggies are cooking, boil a large pot of water and cook noodles according to package instructions. Keep your noodles al dente!

  • Blend all the sauce ingredients in a high speed blender until smooth and creamy.

  • Add the sauce to the pan with the veggies and stir together for about 5 minutes on low heat.

  • When the noodles are cooked, drain and rinse with cold water. Add the noodles to the pan and stir until well combined. Serve and enjoy!

 
EntreesKevin Slavin