Peanut Noodle Stir-Fry with Vegetables

Peanut Noodle Stir-Fry with Vegetables

Inspired by another recipe found in Evelyn Raab’s Basic Vegetarian Cooking, this one was a hit with my toddler.  We are lucky he loves vegetables, (especially edamame), and he loved this dish.

Since several of the ingredients for this recipe are also used in the Sweet Potato Chili, I already had most of what I needed in our pantry.  Simple ingredients, fast to make, and deliciously healthy for the whole family.

Ingredients

1 tbsp vegetable or olive oil

1 Small Onion, finely chopped

2 Cloves of Garlic, minced

2 tsp ginger, finely grated

2 green onions, chopped

1/2 tbsp red chili flakes

1 tbsp soy sauce

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 cup smooth peanut butter*

3/4 cup vegetable broth or buttermilk*

2 Cups Frozen Veggie Assortment (I used Green bean, Corn, Carrots, Edamame and Peas)

500g fettucine noodles (or fresh Chinese noodles/linguine/spaghetti- whatever you prefer)

Instructions

Heat the oil in a saucepan over medium-low heat, and add the onion, garlic and ginger.  Cook while occasionally stirring, for about 3 to 5 minutes.  Add the green onions, chili flakes, soy sauce, coriander, and cumin; cook for another 2 minutes.

Add the peanut butter, stir until smooth, and then add the broth or buttermilk.

*I found that there wasn’t enough sauce, so I would recommend perhaps adding more peanut butter and broth as you go; but that’s just me.  With the amounts given, there was a simple coating on the noodles, but if you want more sauce leftover, I would definitely add more of each ingredient until it’s to your liking.

If, the sauce is too thick, simply add more broth until you reach the consistency you desire.  Add the frozen veggies, and coat them well with the sauce.  Allow to heat through.

Meanwhile, cook the pasta according to the package.  Drain, then add the pasta to the sauce.  Coat the pasta well and serve with salt and pepper to taste.

Enjoy!