Vegan Pad Thai

You will need:
70g dry buckwheat noodles
Coconut oil to cook with
1 cup shredded red cabbage
1 julienned carrot
1 spring onion
1/2 cup mung bean sprouts
For the sauce:
2 tbsps peanut flour + 2-3 tbsps water (or peanut butter)
1 tbsp rice vinegar
1 tbsp tamari
Chilli (optional)
A handful of roasted peanuts and fresh coriander to garnish
Cook the buckwheat noodles by bringing a pot of water to the boil, adding the noodles and allowing to cook for 5-7 minutes. Drain them and rinse them thoroughly in cold water before setting them aside. Meanwhile heat some coconut oil in a pan, and add all your vegetables, sauteing for approximately 5 minutes or until hot, but still crunchy. Add the buckwheat noodles and the peanut sauce and combine well, cooking until hot. Remove from the heat and serve with peanuts and coriander on top. This would be delicious with some tempeh in it too!

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