Sesame Kelp Noodle Stir Fry w/ Wild Puffballs

Ingredients

• Peanut butter

  Smooth style, without salt

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Water

  Plain, clean water

  ¼ cup or 59g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Kelp Noodles

  Sea tangle Food Co.

  6 oz or 170g

• Baby carrots

  Baby, raw

  4 medium or 40g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Broccoli

  Raw

  1 cup chopped or 91g

• Baby Bok Choy

  Melissa's

  2 head or 340g

Directions

1. Chop broccoli, and bok choy. Slice the wild puffball mushrooms and thinly slice the carrots. Cut the kelp noodles shorter if you wish
2. Toss all ingredients in a wok and stir fry until cooked to your liking. Season to taste.