Vegan Peanut Sauce Noodles

Ingredients

• Water

  Plain, clean water

  2 ¼ cup or 533g

• Rice noodles

  Dry

  6 oz or 170g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Tofu

  Silken, firm, Mori-nu, soy

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Sriracha Sauce

  Trader Joe's

  2 tsp or 8g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Garlic

  Raw

  2 tsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Peanut butter

  Chunk style, without salt

  3 tbsp or 48g

• Lemon juice

  Raw

  1 tsp or 5g

• Vinegar

  Distilled

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Salt

  Table

  ¼ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ⅓ tsp or 0.6g

• Celery

  Raw

  ½ cup chopped or 51g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Chop celery, scallions, bell pepper, and carrots. Cube tofu. Mince garlic and ginger.
2. Add the water to a saucepan. Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. Add tofu and the rest of the ingredients except basil and celery.
3. Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.
4. Fold in basil. Let sit for another minute before serving. Enjoy!