Noodles with Peanut Sauce

INGREDIENTS

• 1 (16 ounce) package whole wheat noodles
• 1 Tablespoon vegetable oil
• 1 (15 ounce) bag frozen stir-fry vegetables (broccoli, carrots, bell pepper, onion, etc.), discard sauce packet
• ¼ cup peanut butter
• ⅓ cup warm water
• ¼ cup low-sodium soy sauce
• 2 Tablespoons apple cider vinegar
• 4 teaspoons sugar
• ½ teaspoon - 2 teaspoons red pepper flakes, optional

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Break pasta into thirds. Cook according to package directions. Drain pasta and set in a large mixing bowl.
3. Heat a medium skillet over medium heat. Add oil. Cook frozen vegetables until tender, about 5-7 minutes.
4. In a medium bowl, whisk together peanut butter and warm water into a smooth, thin sauce.
5. To peanut butter sauce, add soy sauce, vinegar, and sugar. Mix until sugar dissolves. Stir in red pepper flakes. (1/2 teaspoon=mild, 1 teaspoon=medium, 2 teaspoons=spicy)
6. Add vegetables and peanut sauce to noodles and stir to combine. Serve warm or cold.
7. Refrigerate leftovers within 2 hours.