Noodles and Veggies in Peanut Sauce

This was a recipe that I got years ago from a Cooking Light cookbook. The original recipe used chicken, but since it is one of Mark’s favorites, I just adapted it by using more veggies to fill it out. It sounds fussy to make, but it’s really pretty simple.

• 5 ounce package of chucka soba noodles (the curly ones are best, but I couldn’t find them for this photo)
• 2 teaspoons sesame oil, divided
• approx 1- 1 1/2 pound of assorted veggies (good way to clean out the fridge)
• 1/2 cup vegetable broth
• 1/3 cup hoisin sauce
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1/4 teaspoon crushed pepper
• 1 tablespoon fresh grated ginger
• 1 clove minced garlic

Cook noodles according to package and drain.

Heat 1 teaspoon sesame oil in a large pot over medium-high heat. Add veggies and saute. Start with veggies that take longer to cook – broccoli, cauliflower, carrots. Once they start to get tender, add any other veggies, such as onions and bell pepper strips. Add veggies like tomatoes and spinach last so they don’t overcook. Remove veggies from pan and add the cooked noodles to the veggies.

Combine broth with the next 5 ingredients (through red pepper) in a bowl and whisk to blend.

Add remaining teaspoon sesame oil to pan used for veggies and place over medium high heat. Add ginger and garlic and stir, cook for 15 seconds. Add broth mixture and cook 30 seconds, stir constantly. Add veggies and noodles to the pan and toss to coat with the peanut sauce.