Grab your sriracha and whip up a quick weeknight meal faster than you can call for takeout.
Ingredients
- Peanut Sauce :
- ¼ cup peanut butter
- 1 clove garlic
- 1 Tbsp minced fresh ginger
- 2 Tbsp maple syrup
- Juice of 1 lime
- 1 Tbsp toasted sesame oil
- 1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
- 2 Tbsp apple cider vinegar
- ¼ cup tamari
- Stir - fry :
- 16 oz brown rice vermicelli noodles
- 1 Tbsp toasted sesame oil
- 2 medium sized carrots, julienned
- 1 red pepper, julienned
- 1 cup bok choy, sliced
- ¾ cup red cabbage, thinly sliced
- ½ cup large yellow onions, diced
- ¼ cup crushed peanuts
Preparation
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Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.
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Cook brown rice noodles according to package instructions.
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Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.
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Add in carrots and red pepper, sauté for 1 minute.
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Add cabbage and bok choy. Cook until just tender.
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Remove from heat, and stir in brown rice noodles.
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Add desired amount of peanut sauce and stir until evenly incorporated.
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Top with crushed peanuts and fresh cilantro.
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If you have leftovers, use it the next day in a collard green wrap.
