(More vegan recipes at megsvegrecipes.blogspot.com
Peanut sauce (from allrecipes.com):
1 cup natural peanut butter
1 cup hot water
1/2 cup distilled white vinegar
1/4 cup tamari
1/4 cup molasses
1 teaspoon ground cayenne pepper
In a small saucepan, whisk together peanut butter and water over low heat. Stir in vinegar, tamari, molasses, and cayenne pepper. Heat through, but do not simmer or boil; cooking can cause the sauce to curdle.
For the Stir fry (which I just sort of made up as I went):
2 TBS vegetable oil
2 cloves of garlic, minced
1/2 chunk of fresh garlic, minced
2 carrots, sliced
1 head of fresh broccoli, chopped
1 onion, chopped
1 C of snap peas
1 C of snow peas
Vermicelli rice noodles
(You can use whatever vegetables you like, I just used what was in the fridge.)
Put the skillet on medium-high heat and add the oil, garlic, and ginger. Cook for a few minutes then add the carrots and broccoli; cook for about 10 minutes, stirring often. Once the veggies have softened a little, add the onion and both types of peas (you might want to add some more oil too). Continue to stir often and keep on the burner until onions are cooked but not too soft, about 5-10 more minutes.
Last thing to do is cook the vermicelli rice noodles. Just get some water boiling in a saucepan, add in the noodles as soon as it comes to a full boil, then take off the heat right away. Allow to sit for 4 minutes then dump the noodles in a colander and rinse with cold water.
Now get yourself some noodles, veggies, and top with the peanut sauce and there you have it!