Step 1: Make the sauce
2 cups peanuts (raw and unsalted)
1/3-1/2 cup maple syrup or rice syrup
1 t. sesame oil
Sriracha to taste
juice from 1 lime
1 T. chopped ginger
3 cloves of garlic (skins removed)
1/2 cup Tamari
1 T. rice vinegar
water to thin
Place peanuts in a heavy duty blender. Blend until peanut butter forms. Scrape down the sides. Add the rest of the ingredients, minus the water. Blend until combined. Taste. Adjust flavorings…want it sweeter? Add more maple syrup or rice syrup. Need more zip? Add more Sriracha. More zing? Add more rice vinegar. Add water to thin.
Step 2: Cook Veggies
6-8 cups veggies, cleaned and cut into big bite size pieces (I used broccoli, carrots, red cabbage and mushrooms)
Heat pan/wok on high. Pour in a couple of tablespoons of water. It should be sizzling. Throw in the veggies that will take the longest to cook (carrots, then broccoli, then cabbage, and and finally mushrooms). Turn heat down to medium high. Add water as needed to help steam, and prevent sticking.
Stir fry until crisp tender. Do not overcook your veggies. ‘Cuz that’s just yucky.
Step 3: Prepare Noodles
Udon or Soba noodles would be lovely. I used an entire package. Cook according to package directions. Drain, rinse with cold water, and add to veggies. Add to veggies.
Drizzle with peanut butter sauce.