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
- Wash your hands well with soap and warm water for at least 20 seconds.
- Break pasta into thirds. Cook according to package directions. Drain pasta and set in a large mixing bowl.
- Heat a medium skillet over medium heat. Add oil. Cook frozen vegetables until tender, about 5-7 minutes.
- In a medium bowl, whisk together peanut butter and warm water into a smooth, thin sauce.
- 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)
- Add vegetables and peanut sauce to noodles and stir to combine. Serve warm or cold.
- Refrigerate leftovers within 2 hours.