![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
This is a family favorite. Reminds me of going out to eat at a great restaurant! vegan and gluten free
| theendlessmeal.com |
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- Ingredients:
- 1 package whole wheat or rice noodles
- 1 carrot cut into matchsticks
- 2 stalks of celery sliced
- 1/2 onion chopped
- in a few handfuls of cherry tomatoes cuthalf
- green onion for garnish
- oil for sauteing or you can use vegetable broth
- For the Sauce:
- 3/4 cup canned coconut milk
- 1/2 cup fresh or canned diced tomatoes
- 6 Tbs natural peanut butter
- 2 Tbs ginger finely diced or grated
- 2 Tbs soy sauce or coconut aminos for soy free
- 1 tbs fresh lime juice
- 1.5 tsp curry powder
- 1 tsp sriracha sauce
- 3 cloves garlic minced
- salt
Ingredients
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Instructions
- Prepare the noodles according to package directions.
- Add all the sauce ingredients to a small pot and heat over medium high heat until it comes to a simmer. Remove from heat.
- Put a splash of oil (or broth) in a pan over medium high heat. Add all veggies and cook for about 2-3 minutes, until they have softened slightly.
- Add noodles and sauce to the veggies and toss to coat. Serve in bowls and top with slices of green onion.
- We served this dish with lightly steamed cauliflower and brocolli and then lightly sauteed in a little garlic and soy sauce.