Noodles with Thai Peanut Sauce

This dish is SO EASY and SO TASTY! It's the best of both worlds! Serves 4. You will need:

1/2 package of soba or whole wheat fettuccine noodles

For the veggies:
1 tbs olive oil
1/2 block of tofu cut into small pieces (optional- you can also use seitan or fake chicken or beef strips)
1 large onion, diced
2 carrots, cut into small moons
2 stalks celery, diced
1 broccoli crown, diced
2 leaves collard greens (optional, but pictured)

Note: Play with your vegetables. This dish is great with peas, mild radishes, bok choy, whatever veggies you like!



For the sauce:
1/2 c peanut butter
Juice of 1 lime
1 tsp fresh, minced ginger
2 tbs rice vinegar
2 tbs Bragg's Liquid Aminos (or soy sauce)
2 cloves of garlic minced or run through a garlic press
1 tsp Thai curry powder (optional- this dish is fine with or without)
1/4 c water

Directions:

Begin by sauteing your onion in your oil at medium-high heat in a large wok or frying pan. Add your tofu (if using). Saute until the tofu is browning. Add your carrots, broccoli, celery, and collards in that order. Reduce to low heat and cover. Meanwhile, boil your noodles. When you have all this going on, mix all of the sauce ingredients together in a small bowl. The peanut butter gets a little stubborn, so you may want to use a whisk or a fork to help break it up. When the noodles are done (6-8 minutes is all you need), strain and toss into the wok/large frying pan. Mix together with veggies and pour sauce on top. Viola!