{image credit: My Whole Food Life}
Peanut Noodle Stir Fry
Serves 4
First, apologies to all those with peanut allergies in your family. You won’t want this recipe, but I know there are other delicious stir fry recipes out there that don’t use peanuts. Stir fry is often a good choice when you only have a short amount of time to get dinner on the table. Here’s one I like when I have cooked chicken ready to add to a dish. You could also sauté cubes or strips of chicken to go with this, or just keep it all-veggie, with or without the tofu. I find that rice noodles can be tricky sometimes to cook to just the right texture, so watch them and don’t leave them in too long, or you'll have a gummy mess!
Ingredients
1 pkg rice noodles
1 cup broccoli
1 cup shredded carrots
4 green onions cut into strips
1 cup sliced mushrooms
4 stalks celery chopped
1/3 cup unsalted peanut butter
1/4 cup fresh orange juice
1/4 cup organic soy sauce or Bragg's aminos
1 tsp red pepper flakes
1 pkg of firm tofu cubed, or shredded cooked chicken (optional)
Instructions
Cook the rice noodles according to the package instructions and set aside.
In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes to set aside for later.
In a large skillet pan, saute the carrots, mushrooms, celery, broccoli and onions for about 5-7 minutes or until they begin to soften.
Add the sauce from above and saute for another 4-5 minutes.
Add the noodles and stir.
Saute until everything is nicely incorporated and remove from the heat.
Serve immediately or refrigerate for later.
Click here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website.
