Peanut Noodles with Mixed Vegetables and Peanut Sauce (vegan, gluten-free, soy-free; can be served warm or cold)

Peanut Noodles with Mixed Vegetables

to 3 cups thin rice noodles

carrots, roughly sliced

red bell peppers, roughly sliced

broccoli florets

cherry tomatoes

peanuts

cup+ other vegetables, optional (baby corn, corn, water chestnuts, peas, sugar snap peas, peapods, scallions, green beans, asparagus)

diced protein, optional (tofu, tempeh, chicken, shrimp, pork, beef)

Peanut Sauce

Makes about

creamy peanut butter or homemade peanut butter

sesame oil

agave nectar or honey

to 2 tablespoons apple cider vinegar, (apple cider or rice wine preferred, regular vinegar, orange juice, or lemon juice may be substituted)

soy sauce, optional and to taste (I do not use it)

teaspoon+ ground ginger

salt and pepper, optional and

cayenne pepper or chili powder, optional and to taste