Colorful veggies combined with a tangy peanut sauce come together with mung bean noodles for a protein packed plant strong meal.
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!