Healthy Peanut Noodles

Healthy Peanut Noodles! Such a quick meal, filling, and satisfying. Plus it sneaks in a bunch of veggies which is often my goal 🥕

YIELD: 2 servings

INGREDIENTS:
6 oz organic rice noodles
1 Tbsp sesame oil 
2 carrots julienned 
1/4th red onion sliced thin
1-1.5 cups organic collard greens cut into ribbons (can sub spinach) 
Optional sesame seeds or scallions to top 

Sauce:
2 Tbsp organic peanut butter (no added sugar please 🙅‍♀️)
2 tbsp coconut aminos
1.5 Tbsp lime juice
1/4 tsp fish sauce
2 Tbsp rice noodle water (make sure you save this, it’s gold 💰and will help your sauce come together) 
1/2 Tbsp maple syrup (you can add a little more to your pleasing)
1/4 tsp garlic powder
1/8 tsp cayenne pepper

INSTRUCTIONS:
1) Boil water in a medium-large sauce pot. Only fill the pot 2/3rds of the way with water. Put the lid on to create pressure and boil faster.
2) Prep your veggies (julienned carrots, thinly sliced onion, collard greens with the stems removed and cut into ribbons, optional scallions to top).
3) Add rice noodles to the boiling water, stir. Set timer depending on the directions (usually 5 minutes). Set up the colander and be ready to strain once done. DONT FORGET TO SAVE 2 Tbsp of rice water (maybe a little more just in case you need it to thin) to add to your sauce. You will want the noodles to boil for a few minutes before saving the water. 
4) Add 1 Tbsp of sesame oil to a medium sauté pan. Heat to a medium heat. Add onions and carrots. Sauté until tender (~5 minutes). Add collard greens for another 2-3 minutes, sautéing until tender. Set to the side. 
5) Prep your sauce! Add all the sauce ingredients to a small bowl and whisk until smooth. Taste and add more ingredients as preferred.
6) Add cooked noodles and sauce to the sauté pan with the veggies. Use tongs to toss and incorporate ingredients. Add more rice noodle water to thin the sauce as needed (it should be smooth but not watery, also not too thick and sticky).
7) Top with sesame seeds or scallions and enjoy!