Vegetable and Soba Noodle Stir Fry with Peanut Sauce

This gluten-free stir fry made with buckwheat and sweet potato noodles is packed with all the veggies – eggplant, green beans, bok choy and red bell pepper. Then tossed with a spicy peanut sauce? Yes please!

Peanut sauce:
1/4 cup plus 2 tablespoons organic creamy peanut butter
2 tbsp rice wine vinegar
Juice from 1 lime (~ 2 tbsp)
2 tbsp soy sauce
2 tablespoons coconut sugar or unrefined brown sugar
2 tablespoons tahini
1 small clove garlic, minced
2-4 dried red Thai chilies, partially seeded and chopped
1 2-inch piece ginger, peeled and chopped
1/2 teaspoon turmeric

1 lb whole grain soba noodles
2 tablespoons avocado oil or organic canola oil
8 ounces tofu, drained, pressed, and cut into strips
1 medium eggplant, cut into thin strips
1 cup green beans, halved
1 medium bok choy, stemmed and sliced
1/2 red bell pepper, seeded and thinly sliced
Chopped peanuts, for garnish
Sliced green onions, for garnish

View the full recipe at An Avocado A Day →