Gluten Free Spring Veggie Stir Fry with Noodles
Ingredients
- 1 8-ounce package thick white rice noodles, cooked, drained
- Salt, to taste
- Sesame oil, to taste
- For the dressing:
- 1/4 cup water
- 1 tablespoon gluten-free soy sauce
- 3 tablespoons creamy nut butter
- 1 teaspoon grated ginger
- 1/2 tablespoon Sriracha
- Zest of 1 lime
- For the stir fry:
- 1 15-ounce package fried or smoked tofu
- 1 cup unsalted roasted peanuts
- 2-1/2 tablespoons sesame oil, divided
- 1/2 cup snow peas, strings removed
- 3/4 cup chopped asparagus
- 2 medium carrots, sliced into coins
- 1/4 cup soybean sprouts
- 1/3 cup scallions, chopped
- 3/4 cup fresh broccoli florets
Instructions
Gluten-Free Spring Veggie Stir Fry with Noodles serves 4 original recipe by vegnews.com.
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