I love stir-fry noodles because it’s fast to make and it’s easy to add lots of vegetables to the dish.
- 16 ounces Pad Thai noodles
- 1 tbsp. coconut oil
- ½ cup mushrooms, sliced thin
- ¼ cup scallions, chopped
- 1 cup broccoli florets, cut into smaller pieces
- ½ cup zucchini, diced
- 1/8 cup sesame seeds
- 1 tbsp. cilantro, minced
Cook noodles according to package. In a work, heat oil on medium heat Sauté mushrooms until golden brown. Remove from heat and add scallions, broccoli and cook for 2 minutes. Add zucchini and mushrooms and cover with lid and cook until vegetables are al dente. Toss with sauce and noodles right before serving and sprinkle sesame seeds and cilantro over
Sauce:
- 2 Tbsp. salt free chunky peanut butter
- 1 tbsp. Bragg’s liquid aminos
- 1 tsp vegan Sriracha sauce
- 2 tsp maple syrup
Mix everything until completely combines and its smooth
