Vegetable Stir Fry

Happy Friday! Doing anything fun this weekend? Aside from watching the Super Bowl (obvs), Mike and I will be attending baby Hayley’s first birthday party, watching the last bit of season 5 of Mad Men, and stopping by the farmers market. We’ve had some amazing weather this week, I hope it sticks around! Oh, what a little warmth will do to your soul.

Today, I leave you with this super simple and yummy veggie stir fry (vegan & gf). I would normally use chopped peanuts, but instead, threw in cashews for a more creamy taste. Be careful on the sriracha sauce, it can get spicy. Enjoy!

Ingredients
Brown rice noodles
Sesame Oil
Soy Sauce (gf)
Sriracha sauce (whole foods)
Garlic
Broccoli
Bell peppers
Onions
Cashews
Cilantro
Green onion
Salt & pepper

Directions
1. Boil rice noodles in salted water for about 7 minutes or until tender.
2. Rinse noodles under cold water and let sit.
3. Saute sesame oil, soy sauce, garlic, and sriracha sauce until garlic turns a bit yellow.
4. Add veggies and cook until tender.
5. Once the veggies are ready, toss in the rice noodles.
6. Salt and pepper to taste. If it’s too dry/not enough sauce add more soy sauce, sesame oil, and/or sriracha sauce.
7. Once it’s done, toss in the green onions, cilantro, and chopped cashews. Toss in heated wok and serve.

*Clearly, I don’t work in measurements. But then again, you probably don’t need to be perfect on this dish.  Whatever works.