This is what we had for lunch today! I seriously can’t stop eating it. It is delicious, full of flavor, and pretty darn healthy!
- 1 package (8 oz.) Wide Lo Mein Noodles (vegan). Note: You can also use whole wheat udon noodles, quinoa noodles, or brown rice noodles to make it even healthier.
- 2 cups of carrots (shredded) Note: I just used my potato peeler to shred the carrots
- 2 cups of kale (chopped)
- 1 cup of water
- 1 bell pepper (chopped)
- 3 cloves of garlic (minced)
- 2 tablespoons of liquid aminos
- 1 tablespoon of vegetable boillon Vegetable Base (See all Broth)
- 1/4 cup of ALL NATURAL peanut butter
- 1 teaspoon of garlic hot sauce Huy Fong Vietnamese Chili Garlic Sauce, 8 Oz. (See all Hot Sauces)
- 3 teaspoons of freshly ground ginger
- 2 tablespoons of rice vinegar
- 1.5 tablespoons of sesame oil
- Green onions for topping
- Sesame seeds (optional for topping)
- Boil water.
- Prepare vegetables.
- Add noodles to boiling water.
- Heat sesame oil and add garlic. Cook this for about half a minute.
- Then add water, peanut butter, ginger, liquid aminos, garlic hot sauce, bouillon, and rice vinegar.
- Cook the sauce for another half a minute, then add veggies except for kale.
- When the asparagus is a little bit soft (not too soft), add kale.
- By this time, your noodles should be done.
- Remove the noodles from the boiling water and add to the veggies and peanut sauce.
- Cook it all together for a couple of minutes.
- Plate it.
- Add sesame seeds and chopped green onions.
*Note: If you want this dish to be a bit spicy, add more garlic hot sauce!…my husband likes it spicy!