1half a small head of cabbage - cored and thinly sliced
8ozShitake mushrooms - 1 package, sliced
1small red bell pepper - seeded and thinly sliced
2cupsbroccoli florets
4clovesgarlic - minced
½inchpiece of fresh ginger - minced
⅓cupreduced-sodium soy sauce
1tspolive oil
1tbspsesame oil
1tbsprice vinegar
1tbspcornstarch
1tbspreduced fat peanut butter
Pinchof red pepper flakes
Instructions
Prepare the noodles according to package directions and set them aside.
Heat olive oil in a large, nonstick skillet over medium-high heat. Add in onions and garlic, and cook for about 3 minutes.
Add in the broccoli, bell pepper, cabbage, mushrooms, and ginger. Continue to cook until the vegetables are tender, but not soft and mushy, about 4-5 minutes.
Meanwhile, in a large bowl, whisk together the soy sauce, vinegar, sesame oil, peanut butter, red pepper flakes, and cornstarch. Mix well.
Pour sauce over vegetables, turn heat to medium, and cook while constantly stirring until sauce thickens about 3-5 minutes.