Thai Noodles (WFPBNO)

These noodles were amazing. I used a frozen stir-fry blend that I picked up from  Aldi's. I know all grocery stores carry these types of blends. But if you have sugar snap peas, cauliflower, mushrooms, carrots, broccoli, etc. you could make your own blend. I always say the trick to delicious Asian food is the sauce. This sauce was delicious! If you don't have vegan oyster sauce just use low-sodium soy with a tiny splash of molasses. 

Sauce Ingredients:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon maple syrup
• 2 tablespoons fresh lime juice
• 4 cloves minced garlic (2 teaspoons)
• 1 tablespoon vegan oyster sauce

Noodles:

• 8 ounces Lo Mein Noodles
• 1 12-ounce package frozen Asian style vegetables
• 2 green onions, chopped
• 3 tablespoons roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Cook noodles according to package directions. Drain and set aside.

In a large skillet combine all the sauce ingredients with a 1/4 cup water. Bring to a boil over medium heat.

Stir in the frozen vegetables and cook until crisp tender, about 5 minutes.

Toss well to coat the veggies in that delicious sauce.

Add the cooked noodles and toss to coat. Heat about 2-3 minutes.

Serve with green onions, chopped peanuts, cilantro and lime wedges.

Enjoy!!!