Vegan Peanut Sauce Rice Noodles with Veggies

So Sarah Anne

4 Baby Bokchoy

2 Bunches Brocolini

2 packages Rice Noodles

Olive oil

Peanut Sauce

9 tablespoons creamy peanut butter

3 tablespoon reduced sodium soy sauce

3 tablespoon freshly squeezed lime juice

6 teaspoons brown sugar

6 teaspoons chili garlic sauce, or more, to taste

3 teaspoon freshly grated ginger

Prepare peanut sauce and adjust to taste.

Wash and cut veggies.

Begin preparation of rice noodles. The ones I use only require soaking in hot water for 10 minutes (no cooking is required). Others I have tried do required some heating on the stove. Please read package for cooking instructions. Be sure not to over cook because they will quickly turn to mush.

While rice noodles soak, I use my grill pan to grill my veggies in some olive oil. Lightly salt the veggies. You will have to grill veggies in batches because they will not all fit in one batch. As you finish, sit them to the side.

Add peanut sauce to wok to heat up.

Once all veggies are grilled, add to wok. When the rice noodles are finished, add to the wok and mix until noodles, sauce and veggies are well combined and heated thoroughly.

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