Ingredients

• 1/3 cup naturally brewed soy sauce
• 3 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• Pinch dried red chile peppers
• 1 (500 gram) package Europe's Best® Zen Garden® vegetables
• 1/2 pound medium-width rice stick noodles
• 2 tablespoons Spectrum Naturals® Canola Oil, divided
• 1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders
• 1/3 cup chopped green onion
• 1/3 cup chopped cilantro
• 1/3 cup dry roasted peanuts
• Lime wedges

Instructions

1. Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
2. Thaw vegetables; drain well. Set aside.
3. Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.
4. In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.
5. Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.