Addictive! Yum!

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!

Ingredients:

• 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)

Directions:

1. Boil water.
2. Prepare vegetables.
3. Add noodles to boiling water.
4. Heat sesame oil and add garlic.  Cook this for about half a minute.
5. Then add water, peanut butter, ginger, liquid aminos, garlic hot sauce, bouillon, and rice vinegar.
6. Cook the sauce for another half a minute, then add veggies except for kale.
7. When the asparagus is a little bit soft (not too soft), add kale.
8. By this time, your noodles should be done.
9. Remove the noodles from the boiling water and add to the veggies and peanut sauce.
10. Cook it all together for a couple of minutes.
11. Plate it.
12. Add sesame seeds and chopped green onions.
13. Enjoy!

*Note: If you want this dish to be a bit spicy, add more garlic hot sauce!…my husband likes it spicy!