Thai Veggies with Noodles

I am a big lover of veggies stir fry dishes.  I mix them with various types of noddles, rice or quinoa.  I guess, I am your typical lazy cook who likes to whip up the entire meal in one dish!

So I was experimenting around in the kitchen and came up with this easy, but delicious dish of Thai Veggies with noddles and peanut sauce (sorry, we ate it so fast, I never got a picture of it!):

Thai Veggies with Noodles

Thai Veggies with Noodles

Ingredients

  • 1 package frozen veggies (I prefer Chinese style veggies)
  • 1 small can mushrooms, bits & stems
  • Coconut oil
  • Quinoa spaghetti style noodles
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp peanut butter
  • 1/3 + cup of chopped cashews or peanuts
  • 1/2 tsp. tumeric
  • Salt and pepper to taste (I typically use Lawry's season salt)
  • Optional: Your favorite chili pepper

Instructions

  1. Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
  2. While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
  3. Cook veggies until they just begin to soften and then add mushrooms and nuts.
  4. Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
  5. Add seasonings and noddles.
http://glutenfreeveganliving.com/thai-veggies-noodles/

If you don’t have a bag of frozen veggies, you can use the following fresh vegetables:

  • Sliced celery and carrots
  • Bean sprouts
  • Green onions or leek
  • Peas or sweet pea pods
  • Broccoli
  • Red bell pepper
  • Chopped kale or other greens

My husband took his portion of the veggies and noddles and added chicken to it — a perfect recipe for a “mixed” household!

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