Asian inspired dishes aren’t usually my forte when it comes to cooking, which is why you haven’t seen many. However, it seems that I have now reached a comfortability level where expanding my repertoire is a lot less scary. After seeing a post from Each Peach Pear Crumb about a delicious looking Pad Thai, I decided it was time to venture out. Using her recipe as inspiration, I created a version that had my kids asking me where I “bought” this yummy food! If only they knew…
My newest obsession, mung bean noodles, took center stage in this dish. If you haven’t tried these, you need to! They are tasty and full of protein. The only ingredients are: organic green mung beans, water. My kids love them and since we get all our protein from plant based sources, these are perfect! I will be using them in many more of my recipes. Pair them with veggies and the tangy peanut sauce I made and its a complete meal.
Colorful veggies combined with a tangy peanut sauce come together with mung bean noodles for a protein packed plant strong meal.
- sesame oil for sautéing veggies (or another favorite oil or veggie broth if not using oil)
- 1 cup shredded or thinly sliced carrots
- 2 cups broccoli, chopped into large pieces
- 2 cups sliced shitake mushrooms (or mushrooms of choice)
- 1 cup green onions, sliced into 3 inch long pieces
- 1 package mung bean noodles (or other stir fry noodles of choice)
- 1 tablespoon lime juice
- 2 tablespoons rice vinegar (other white vinegar can work too)
- 3 tablespoons Bragg Liquid Aminos or Tamari (or soy sauce for non gluten free option)
- 2 tablespoons smooth peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon garlic
- 1 teaspoon Sriracha hot sauce (or other chili pepper sauce)
- 1/8 cup veggie broth
- ½ teaspoon sesame oil (optional for taste)
note: You can sub any oil to sauté your veggies or use veggie broth to prevent sticking. I love using mung bean noodles for added protein but any long spaghetti like noodles will work. If you don’t want any spice you can take out the hot sauce. I use the same pot to sauté my veggies and cook my noodles, I set veggies aside in a bowl. Double the sauce if you like your stir fry saucy. If you want a low fat sauce, try subbing in my Light and Creamy Peanut Sauce instead.
Wash and cut veggies. Sauté the veggies in the oil or veggie broth until the broccoli is bright green, making sure not to overcook. I like mine more al dente but cook to your preference. Set aside.
Mix the rest of the ingredients (except the noodles) in a small pot and cook on low heat until combined and thickened. Once you see the sauce beginning to thicken, remove from heat.
Cook your noodles. Drain with pasta strainer, then return noodles to cooking pot, add in veggies and sauce, and mix until coated with sauce. Enjoy!