Description
A creamy, peanutty, flavorful, super-easy veggie stir fry that is vegan, oil-free and gluten-free.
Scale
Ingredients
- 8 ounces brown rice noodles
Peanut Sauce
- 4 Tablespoons tamari sauce (or Coconut Aminos or No Soy Soy Sauce if you are avoiding soy)
- 4 Tablespoons orange juice
- 4 Tablespoons warm water
- 2 Tablespoons peanut butter (I used chunky and recommend smooth)
- ½ Teaspoon granulated garlic powder
- ½ Teaspoon ground ginger
- 1–2 Tablespoons sweet red chili (optional and to taste)
- Salt to taste
Veggies
- ½ cup mini carrots sliced into match sticks
- ½ onion diced
- 3 cups spinach
- 1 cup sliced celery
- 1 cup red and/or orange bell pepper, diced
- 1 zucchini sliced into ¼” slices and quartered
Garnish
- 3 ounces bean sprouts or alfalfa sprouts
- 2 Tablespoons chopped raw peanuts
- Lime wedges
Instructions
- Boil water and add the rice noodles. Turn off heat and let sit for 7-9 minutes, until tender. Drain.
- In a small bowl, whisk together soy sauce, orange juice, warm water, peanut butter, garlic powder and ground ginger until smooth.
- Taste and add salt and sweet red chili to taste.
- Heat up a non-stick wok to high heat. Add in carrots and onions and stir fry for a few minutes, stirring very frequently. If you keep stirring you won’t need any liquid and the veggies stay more firm and crisp.
- Add spinach, celery, bell peppers, and zucchini. Add a few tablespoons of water to help the spinach steam and stir frequently until the spinach is wilted, usually about 3-4 minutes.
- Add in the peanut sauce and the rice noodles.
- Stir well to coat and cook for 2-3 minutes until everything is heated through.
- Serve immediately and garnish each plate with bean sprouts, chopped raw peanuts, and a lime wedge.
Notes
If you pre-chop your veggies on the weekends like we do this goes even faster. We usually have diced onions, diced bell peppers, and diced celery on hand. All I had to do was quickly slice and quarter a zucchini, cut up the carrots and toss in a few handfuls of spinach.