This dinner was quick, easy and perfect for a rainy Sunday night. It was inspired by a recipe in the cookbook, The Vegan Gourmet.
I thinly sliced carrots, snow peas, mushrooms, and seitan. I made a simple sauce by whisking together creamy peanut butter, soy sauce, rice vinegar, red pepper flakes, and fresh ginger. After I steamed the veggies I put them in my wok, added the sauce and cooked soba noodles, and then tossed everything together. It was so delicious!
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