One pot peanut sauce noodles with chickpeas and frozen veggies

This was so delicious!!!! Adjust seasonings to your taste. I like extra Sriracha at the end.

One pot peanut sauce noodles with chickpeas and frozen veggies.

You will need:

Oil for the pan

1/2 large onion, chopped

1 thumb sized ginger, minced

2 cloves garlic, minced 

1 bag frozen stir fry style mixed veggies 

1 can chickpeas drained and rinsed

2 big TB peanut butter

2 TB soy sauce

1 TB maple syrup

1-2 TB (or less) chili garlic sauce or Sriracha 

1 TB rice vinegar 

2 tsp sesame oil

About 1/2 to 1 cup regular plain soy milk (or coconut milk)

2 package of dry instant noodles (discard seasoning packet)

Lime

In a small bowl mix together the peanut butter, soy sauce, maple syrup, chili sauce, rice vinegar, sesame oil and soy milk. Set aside.

Heat oil in a large pan (that has a fitted lid), a couple TB of vegetable or canola oil on high heat. Sauté onion, garlic and ginger until soft. Add frozen vegetables and stir fry until they start to soften. Add chickpeas. Add the small bowl of sauce ingredients to the pan and stir everything together. Add the two nests of dry noodles and cover with the veggies and sauce. If it looks on the dry side, add a few splashes of water and then cover the pan and cook for three minutes. After three minutes, uncover and stir. If the noodles aren’t cooked yet, cover again for a few minutes. Add more water or soymilk if you need to. Once everything is cooked, add the juice of one lime and stir again before serving.