Noodles in a Creamy Peanut Sauce (vegan and gluten free)
This is a family favorite. Reminds me of going out to eat at a great restaurant! vegan and gluten free
Course
entree or lunch
Servings
Prep Time
2
15
minutes
Cook Time
15
minutes
Servings
Prep Time
2
15
minutes
Cook Time
15
minutes
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
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.
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