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