15 Minute Stir-Fry

Sauce:

1/4 cup orange juice

1 tbsp sweet chili sauce

2 tbsp pb2

Stir Fry:

8 oz uncooked buckwheat/rice noodles

1/2 cup vegetable broth

3 cups julienne cut vegetables (or chopped, I used broccoli, bok choy & mushrooms)

Sesame seeds, sriracha, avocado

1. Add the vegetable broth into a large skillet and turn on to medium heat and cook the vegetables until most of the broth has absorbed, and the veggies are tender.

2. Cook the noodles according to package directions, strain and rinse.

3. Add the noodles into the veggies, and pour the sauce on top. Cook until everything is heated through. Serve immediately and enjoy!