Ingredients
- Barilla GF fettuccine noodles
- 1 head of broccoli chopped into bite-sized pieces
- 1 tablespoon Minced garlic
- 1 carrot, chopped
- 1 can of baby corn
- 1 white onion diced
- 1 can of chickpeas
- Handful of spinach
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon sriracha
Instructions
- Cook the noodles according to the package, drain, and rinse with cool water.
- Heat some olive oil on low heat in a wok and add the minced garlic.
- Next, add the diced onion to the wok and cook for a few minutes until the onions are semi-translucent stirring frequently.
- Add the chopped carrots and cook for another two minutes moving the heat to medium heat.
- Add the chopped broccoli with some more oil and cook for 4 min stirring vegetables frequently.
- Add in the canned goods – (chickpeas, baby corn) and spinach, and cook for a minute just to warm.
- Add in the noodles, I find a one-to-one ratio of noodles to vegetables.
- Stir up the sauce, I find it easier to stir with the peanut butter warmed up.
- Pour the sauce over the noodles and vegetables in the wok.
- Mix and heat over low until sauce is well mixed in.
- Top with fresh cilantro, a lime slice, and/or crushed peanuts!
