- 1/2 package Soybean noodles
- 2 Carrots, shredded
- 1 Red pepper, thinly sliced
- 1/2 package Baby bella mushrooms, sliced
- 1/4 Onion, thinly sliced
- 1 cup kale, chopped
- 3 cloves Garlic, minced
- 1/4 cup Peanut butter
- 1 tbsp Tamari
- 1/2 Lime, juice squeezed
- dash Cayenne
- splash Water
- 1/2 package Soybean noodles
- 2 Carrots, shredded
- 1 Red pepper, thinly sliced
- 1/2 package Baby bella mushrooms, sliced
- 1/4 Onion, thinly sliced
- 1 cup kale, chopped
- 3 cloves Garlic, minced
- 1/4 cup Peanut butter
- 1 tbsp Tamari
- 1/2 Lime, juice squeezed
- dash Cayenne
- splash Water
Directions
1. Bring a pot of water to a boil and cook noodles according to package.
2. While your noodles are cooking, add the vegetables into a pan with a little bit of coconut oil. Saute until the vegetables are fragrant and begin to soften a little
3. Add the noodles and kale into the pan with the vegetables
4. Mix together the ingredients for the sauce and pour over the noodles, stir well to combine
5. Cook on low for a few minutes until the kale is wilted and everything is coated in the sauce
6. Garnish with sesame seeds and serve (optional)
This dish is great on it’s own, but you can also add some vegan sushi for a delicious feast!
Also by Kathryn: Lemon Garlic Cauliflower Steak
More vegan Thai recipes: Peanut Satay on Cauli Rice
Vegan Thai Green Curry from Scratch
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Photo: Kathryn Farrugia