Coconut Peanut Sauce: In a blender, combine peanut butter, coconut milk, warm water, lime juice, chili paste, fish sauce, ginger and garlic; purée until smooth. 6 oz (175 g) dry noodles (chow mein, ramen, brown rice, pad thai, soba - GF if desired) 1 tsp (5 ml) oil. 2 shallots, finely chopped 2 cloves garlic, minced 2 medium carrots, shredded or cut into matchsticks. Make the spicy peanut sauce and sweet chilli dressing in advance to get ahead on this delicious chicken stir-fry. Stir-Fry: In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. Recipe PDF Vegan Yield: 3-4 servings Prep Time: 10 min Cook Time: 10 min Total Time: 20 min INGREDIENTS: Stir-fry. Vegetable Noodle Stir-fry with Peanut Lime Sauce.

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