2 packages shirataki noodles
2 carrots, cut into matchsticks
2 stalks celery, sliced
½-1 onion, sliced
a few handfuls cherry tomatoes, cut in halves or quarters (optional)
a few handfuls sugar snap or snow peas, halved
green onion, for garnish
oil for sautéing
for the sauce:
1 can coconut milk
¼-½ cup peanut butter
1 cup diced tomatoes (canned or fresh)
3 Tbsp. ginger, grated
4 Tbsp. soy sauce (I use Bragg Liquid Aminos)
2 Tbsp. fresh lime juice (1 lime)
1 Tbsp. curry powder
2 tsp. sriracha or other hot sauce
4 cloves garlic, minced
pinch of salt
1. Prepare the noodles according to package directions.
2. Add all the sauce ingredients to a small pot 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 the veggies and cook for a few minutes until they have softened slightly but still have their bright color and a little crunch.
4. Add noodles and sauce to veggies and toss to coat. Serve in bowls topped with slices of green onion.