Thai Noodles with Spicy Peanut Sauce

This tasty vegan dish can be made non-vegan by adding sauteed chicken strips. And or those with wheat allergies, you can substitute the noodles with a gluten-free option and the soy sauce with Bragg's Aminos.

Serves 4

INGREDIENTS:

1 lb or 250 grams LoMein noodles or spaghetti noodles
1/2 Bell pepper, rinsed and sliced thin
8 ounces mushroom,s rinsed and sliced thin
2 medium carrots, rinsed, peeled, and sliced into thin coins
3-4 garlic cloves, finely chopped
1 tbsp sesame oil
Salt to taste
Juice from 1/2 lemon
Crushed peanuts and toasted sesame seeds for garnish

Sauce ingredients:
3 tbsp creamy peanut butter
1 tbsp chili paste such as gochujang (or any chili sauce of your choice)
1 tbsp rice vinegar
1 tbsp soy sauce, use a low-sodium variety
1 tbsp oyster sauce

INSTRUCTIONS

In a large pot fill half full with water and add salt to taste. Heat on medium high. Once at a full boil, add the noodles and boil until al dente. Drain and set aside.
Meanwhile, heat the sesame oil in a medium sized frying pan.
Once the oil is hot, add the garlic and saute for a minute until fragrant. Then add the veggies and continue to saute for around 4 minutes until tender (they still should be crisp, not overcooked).
Set the veggies aside in a bowl and keep frying pan on stove top.
In a small bowl, whisk together the ingredients listed under "sauce ingredients". Add salt or adjust chili sauce, as desired. Whisk to combine.
Add the sauce to the frying pan.
Add in the noodles and vegetables
Add a the lemon juice.
Using tongs, gently toss the noodles and veggies.
Garnish with toasted seasme seeds, crushed peanuts and serve.

NUTRITION:
Calories: 346 kcal
Carbohydrates: 54 g
Protein: 10 g
Fat: 11 g
Saturated Fat: 2 g
Sodium: 633 mg
Potassium: 259 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 3256 IU
Vitamin C: 33 mg
Calcium: 18 mg
Iron: 1 mg

Inspired by:

https://carameltintedlife.com/instant-pot-peanut-noodles/