Vegetable Noodle Stir-Fry with Peanut Lime Sauce

Difficulty: Easy
Grade: 8.5
Duration: 30 min
Number of people: 4
Note: We usually make the sauce first. That is easier logistically. We cook the noodles last.

Ingredients:
SAUCE

• 3 Tbsp (15 ml) peanut butter (or sub tahini or sunflower seed butter if allergic)
• 1 lime, juiced
• 1.5 Tbsp (23 ml) sodium-reduced soy sauce (or tamari if GF)
• 1.5 Tbsp (23 ml) sesame oil
• 1 Tbsp (15 ml) hoisin sauce
• 1 Tbsp(15 ml) sriracha (or sub sambal or other mild hot sauce)
• 1/2 Tbsp (8 ml) agave syrup
  DISH
• 6 oz (175 g) dry noodles (chow mein, ramen, brown rice, pad thai, soba - GF if desired)
• 1 tsp (5 ml) oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, shredded or cut into matchsticks
• 2 bell peppers, julienned (we used one red, one orange)
• 1/4 head of red cabbage, shredded (about 1 cup)
• 3/4 cup (95 g) roasted cashews —> beetje grof gehakt, als garnering
• 1 Tbsp fresh cilantro, als garnering

1. Cook noodles in a large pot according to package instructions until al dente. While it cooks, prep the shallots and garlic.
2. In a large pan, cook shallots and garlic on medium high heat in oil for about 2 minutes or until lightly golden. Add splashes of water to deglaze the pan if needed.
3. Add the prepared carrots, cabbage, and bell peppers to the pan, and cook for 2 minutes more, until bright and heated up, but still crunchy. Add more splashes of water as needed.
4. Meanwhile, add all sauce ingredients to a jar, and mix or shake to combine into a creamy sauce.
5. When the noodles are cooked, drain and add to the pan of vegetables and pour the sauce mixture on top. Toss to combine.
6. Serve with the roasted cashews, fresh cilantro, lime wedges, fresh chilli or chilli flakes. Enjoy!

source: https://www.pickuplimes.com/recipe/vegetable-noodle-stir-fry-with-peanut-lime-sauce-131

#noodles