Veggie Stir Fry with Peanut Rice Noodles

I'm not usually a huge stir fry person, but we got back from a trip and I didn't make it to the grocery store before I needed to start dinner, so I decided to try this recipe because I had all the ingredients on hand. We both really loved it. I had all of the ingredients in my pantry already because I make a lot of Asian food, but if you don't, all of these ingredients were found at my crappy, local grocery store in the Asian food aisle (other than the produce and frozen stuff, obvs).

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Veggie Stir Fry with Peanut Rice Noodles*

1 package Ty Ling Cellophane Rice Noodles
House of Tsang Bangkok Padang Peanut Sauce
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp powdered ginger (or fresh)
3 large carrots, peeled and cut into matchsticks
1 head broccoli, shredded
1 package Bird's Eye Frozen Pepper Stir Fry**
1 tsp fresh lime juice
1/4 c dry roasted peanuts

Boil a pot of water to prepare Cellophane Noodles according to package directions. Drain and toss with peanut sauce to coat.

In a large pan or wok over medium heat, heat sesame oil and add garlic and ginger. Cook for approximately 30 seconds, then add carrots, broccoli, and frozen vegetables. Increase temperature to medium-high and cook vegetables for about 5-10 minutes, until carrots are softened.

Combine noodles and vegetables in a large bowl and toss. Top with fresh lime juice and dry roasted peanuts. Serve immediately.

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This was a quick and super easy meal and it was very filling. We had tons of leftovers! I was afraid that it would be enough for a full meal since there was no meat, but the noodles really cooked up and we had enough left over for both of us to have it for lunch this week. I should also mention that it was just as good reheated for lunch, so don't be afraid to make lots!

I'll definitely be making this again.

*I should mention that I adapted this recipe from another I found somewhere else (can't remember now) but I changed it so much that this is basically a whole new recipe!

**I've literally had these in my freezer for months, possibly an entire year. Its kind of like the pizza crust.