Sweet and Spicy Peanut Noodle Stir-fry

Today I cooked a stir fry for Hannah and Emilio and myself. It worked out pretty well, so here's the recipe!

Sauce:
- 2 big spoonfuls of peanut butter (preferably natural - crunch or smooth is fine)
- 2 big spoonfuls of hoisin sauce
- juice of one lime
- a small spoonful of chili sauce (or several, if you're Andrew)
- a few dashes of soy sauce

Mix all ingredients together and taste - add more of whatever you want.

Everything else:
This is a recipe I make pretty often, and I usually just throw in whatever vegetables I have on hand, but today I put broccoli (florets and peeled stem) and chopped onions in some hot peanut oil, added a few big spoonfuls of vegetable broth (water would also be fine) and covered the pan to steam things. A few minutes later I added some chopped bok choy. I checked it ever few minute, stirring things around, until the vegetables were tender. Carrots, red pepper, and/or mushrooms, could also work well here.

Hannah liked the tofu, which was nice because all I had done was chop it into cubes and fry it in peanut oil until crispy.

The noodles were just those instant ones that come dried into individual servings and are probably pretty bad for you. I tossed them with some sesame oil once I had drained them so they wouldn't stick together before serving - tasty, but not necessary if you're going to mix everything together right away.

Assembly:
To put everything together, just top the noodles with vegetables, tofu, and sauce, toss together and voila! Delicious sweet and spicy peanut noodle stir fry.