Peanut Japchae Noodles

Yields: 6

Ingredients:

12 oz. Korean sweet potato noodles

2 red bell peppers

1 large carrots

1/2 white onion

6 oz. beech mushrooms

1/2 cup green onion

1/2 cup peanut butter

6 oz. baby bok choy

1 tbsp sriracha

2 garlic cloves

8 tbsp soy sauce

1 tbsp coconut sugar

2 1/2 tbsp maple syrup

1 tsp garlic powder

1 tsp ground ginger

1 lime

chopped peanuts (optional garnish)

Directions

Cook noodles until completion and rinse with cold water.

Thinly slice carrots, bell pepper, bok choy, onion, and mushrooms. Season with garlic powder and ground ginger.

Add peppers and carrots to a large skillet over medium to high heat and cook 3/4 of the way through. Then, add onion, mushrooms, bok choy, and finish cooking until completion.

Combine soy sauce, maple syrup, peanut butter, sriracha, coconut sugar, minced garlic, and whisk until smooth.

Add noodles and sauce to the large skillet. Mix until evenly incorporated.

Serve with green onion, crushed peanuts, and a lime wedge!