Eating healthy/ Feeling fabulous part 2- Asian noodles in peanut sauce

Here we go again! This time I made some amazing noodles in peanut sauce that really blew me away. The great thing about this meal is that you can really substitute a lot of the ingredients to cater to your taste palate. You can play around with which veggies you end up using. You can also use shrimp, tofu, or chicken to replace the seitan. Just make sure you add what you like. My one advice is to make sure that you don't make the peanut butter sauce too thick. You need to be able to use this sauce to coat all the veggies and pasta with flavor and if the sauce is too thick you wont be able to do that. Add more water and tamari if you need to thin it out. Thanks again to Juliana Brafa for giving me this recipe.

8 ounces spelt soba noodles (or any other pasta)

1 tablespoon olive oil

2 carrots, cut into half moons

1 small red onion, thinly sliced

1 bunch bok choy, chopped

8 ounces seitan, chopped

1/2 cup chunky natural peanut butter

3 tablespoons tamari

1/4 cup water

1 tablespoon brown rice vinegar

2 teaspoons grated fresh ginger

1 clove of garlic, pressed or crushed and finely chopped

pinch red pepper flakes

1/4 teaspoons ground black pepper

2 scallions, sliced

Procedure:

1. Boil Pasta according to package directions.

2. While pasta is boiling, sautee carrots and onions in olive oil until softened. Add pepper, bok choy and seitan. Cook until all vegetables are soft. Set aside.

3. In a medium bowl combine all of the remaining ingredients, except scallions, and whisk until well combined.

4. Combine drained pasta, sauteed vegetables, and peanut sauce. Garnish with scallions.

5. Serve warm or cold.