Ingredients
packages Tofu Shirataki Noodles
1 carrot, cut into matchsticks
2 stalks of celery, sliced
½ an onion, cut into slices
A few handfuls of cherry tomatoes, cut in half
Green onion, for garnish
Oil for sautéing
For the sauce:
¾ cup canned coconut milk
½ cup fresh or canned diced tomatoes
6 tablespoons natural peanut butter
2 tablespoons ginger, finely diced
2 tablespoons soy sauce
1 tablespoon fresh lime juice (about ½ a lime)
1½ teaspoons curry powder
1 teaspoon sriracha
3 cloves of garlic, minced
A pinch of salt
Preparation
1.Prepare the noodles according to package directions. 2.Add all the sauce ingredients to a small pot and heat over medium high heat until it comes to a simmer. Remove from heat. 3.Put a splash of oil in a pan over medium high heat. Add all veggies and cook for about 2-3 minutes, until they have softened slightly. 4.Add noodles and sauce to the veggies and toss to coat. Serve in bowls and top with slices of green
