Happy meatless Monday!
For those who don’t normally leave out the land animal, today is a great day to give plants a chance. Or hell, at least switch it up!
Why not try this next time you’re feeling spicy? Wheat soba noodle stir fry with a spicy coconut sauce. Yup, that’ll get your motor running!
What you’ll need:
1 package of wheat soba noodles (Mike and I used 2/3 of the package)
Lots o’ veggies (we used 1 onion, 2 green onions, 9 baby carrots, 1 large head of broccoli, garlic, 1/2 zucchini, 1/2 squash)
1/2 cup of peanuts
1 cup coconut milk
2 teaspoons chili paste
1-2 tablespoons sriracha sauce
1 tablespoon real peanut butter
2 tablespoons amino acids (soy sauce)
2 tablespoons Apple cider vinegar
Dice garlic and onion (leave green onion for later) & throw in wok for 2-5 minutes. Dice carrots, throw in. Cook another 3-5 minutes. Mike helped with this and all the veggies were the same size! Gotta love a carpenter!
Cook the noodles – don’t over cook! Soba noodles get pastey quickly.
When the veggies are feeling a bit softer, throw in peanuts, zucchini, squash & broccoli. Cook another 5 minutes. Add green onions at the end.
Add all ingredients for the sauce and mix well (I mixed in an almost empty peanut butter jar, cause I’m ghetto).
Add cooked noodles to wok, toss with sauce (not all, save some to add after you scoop!)