WHAT YOU NEED
8 oz pasta
~2-3 cups frozen veggies, my bag has peas, carrots, green beans, corn, I also had leftover cabbage. Just 2-3 cups total.
2 t sesame oil
peanut sauce:
1/2 c low sodium soy sauce
2 T rice vinegar
1/4 c + 1 T peanut butter
2 t fish sauce
2 T agave
1 t harissa
2 T water
2 large cloves garlic, minced
HOW TO MAKE
Boil water for pasta and cook as instructed. I used 8 oz of pasta and used all but ~2 cups. I wanted the ratio of veggies to be pretty equal with pasta. Use your judgment for what you like, all pasta cooks differently. You will probably need to do 1 + 1/2 batch of the sauce if using all the noodles 🙂 Heat sesame oil in a large skillet on medium heat.
Transfer veggies to a strainer and run with warm water to defrost a bit before adding to the pan. Transfer to the skillet and saute for 5 minutes.
While the vegetables are cooking prepare your sauce, adding everything into a bowl or large measuring cup, whisking to combine.
Add your cooked pasta to the skillet with veggies and pour in the sauce. Using tongs, toss to combine.
Allow to simmer, tossing frequently, until the sauce becomes creamy/less watery.
Serve with sriracha and sesame seeds!