18oz pkgeNoodlesUdon or Pad Thai Rice Noodles also work well.
1mediumOnionChopped into med size pieces
4headsBaby Bok ChoyChopped
1mediumBell PepperRed or Green, thinly sliced
1cupsChickpeas
1 cupShredded carrots
3stalks Green onionsChopped
1cupsmushroomsChopped
3stalks CeleryChopped
garlicMinced, to taste
Nut butter sauce
6tbspsCreamy Peanut ButterOrganic, no sugar added; Almond butter as replacement
2tbspsred curry paste or Spicy/chili sauceOr spicy chili sauce/Sriracha
4tbspsBraggs Liquid Aminosor Low Sodium Soy Sauce
4tbspsApple Cider Vinegar
4tbsps100% maple syrup
Instructions
Cook noodles as instructed. If you use Pad Thai noodles - just soak in a bowl of hot water until soften.
Heat some oil in a large pan or wok at high heat.
Chop/slice vegetables and throw into hot pan.
Mix together the sauce ingredients in a bowl, wisk to blend well. Add more heat- garlic chili if you wish to add more punch!
Once noodles are ready, drain and add into the fry pan.
Add sauce to the pan and mix everything together. Add a splash of veggie broth if needed.
Top with green onions and serve!
Notes
Melissa's Modifications:
As mentioned, this dish is plant based, but alternatively, you can add grilled chicken if you wish to add more protein. Grilled/fried Tofu can also be mixed in.Peanut Allergy? Use Almond butter...equally delicious. If you are using Peanut butter..you can Skinny it down by using Peanut Butter Powder to reduce fat and cut calories.If you want an alternative to the noodles as they are the highest in calories in this recipe with the nut butter coming in second, try using the Zucchini Noodles or Shirataki Noodles.Nutritional Values: 1 Serving- 687 Calories; 19.6g Fat; 91g Carbs; 17.4g Fiber; 29g Sugars; 24g Protein.Using Peanut Butter powder reduces the Calories & Fat to 35 Calories per tablespoon; 2.5g Carbs; 1g Fat; 4g Protein.Zucchini or Shirataki Noodles - Essentially Zero Fat and Calories!