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Stir fry veggies with asian peanut sauce

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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

FEATURING: Broccoli, cabbage, carrot, Kale, kohlrabi, pac choi, rabioles, green onions, onion, garlic scapes (or garlic), and red pepper (optional)

A simple meal that is full of taste, and nutrients! Just throw in any veggies you have at hand. You can also make the sauce in advance and store it in the fridge up to 3 days in advance- just warm it up quickly on the stove top before using. For non-vegetarians, you can also try frying some shrimps or chicken instead of tofu.

Ingredients You'll Need

1 package (454 g) of thai rice noodles
3 tsp sesame oil
1/2 sweet onion, thinly sliced
1 carrot, grated (optional)
1 red pepper, seeds removed and sliced lenghtwise (optional)
1-2 kohlrabi bulb, peeled and cut into julienne (matchsticks)
1/4 cup of cabbage, sliced thinly or grated
2 cups kale, thinly sliced
1 cup kohlrabi greens (if you don't have any, just add more kale)
1/2 head of broccoli, use both florets and stem
2 rabioles, cut in julienne or diced
1 pac choi, each leaf/stem sliced lengthwise
1 teaspoon of sesame oil
1 package of firm tofu, rinsed, drained, and cut in 1 inch cubes (optional)
2-3 green onions, chopped

One 1" piece ginger, peeled
1/2 garlic scape, chopped (or 1 small garlic clove)
1/2 cup creamy peanut butter
2 Tablespoons Tamari OR soy sauce
1 Tablespoon fresh lime juice
1 teaspoon light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes
1/4-1/2 cup of water (depending on how thick your peanut butter is)


Cook the rice noodles according to package directions.

In a large skillet or wok, heat oil over medium-high heat.

Add carrot and cook for 3-4 minutes.

Add kohlrabi bulb and cook for an additional 2-3 min. Add red pepper, cabbage, kale, kohlrabi greens, broccoli, pac choi and rabioles, and cook another 3-5 minutes, until the veggies are almost cooked through and through but still a little crispy. Turn off heat and set aside.

In another frying pan, heat 1 teaspoon of sesame oil. When hot, add the tofu and cook for 5-7 minutes- until slightly golden on one side. Flip the tofu and fry for another 3-5 min. When ready (and slightly golden), turn off heat and set aside.

Add noodles to skillet or wok, mixing to combine and heat through.


In a Mason jar, add ginger and garlic. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water. Put the lid on. Shake vigorously until the sauce is homogenous, adding more water by tablespoonfuls if needed to thin, until smooth.

Warm up the sauce quickly on the stovetop.


Put cooked rice noodles on a plate. Add cooked veggies on top. You can also add cooked tofu on top, if using. Drizzle on a few teaspoons of peanut sauce. Sprinkle on a bit of chopped green onion. Serve and repeat for the other plates.

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