lo mein with peanut sauce

I looove peanut butter sauce and Asian food in general, so I make this on those days I'm craving carry-out but don't want to torture my body. You can add as much garlic, ginger and heat as you want and toss in whatever vegetables you like. You can also adjust the peanut butter/water ratio depending on how "peanut-buttery" you like your sauce. Quorn cubed "chicken" or tofu are great additions to this dish for extra protein. 

Noodles- 8 oz. (Spaghetti, Linguini or Tofu Shirataki noodles work)
Peanut Butter- 3/4 cup
Warm Water- 1/4 cup
Light Sodium Soy Sauce- 1 tbsp
Ginger- 1 tsp
Garlic- 2-3 cloves, cooked
Garlic Powder- to taste
Sugar- 1 tsp
Salt- to taste
Red Pepper Flakes- optional for spice
Stir-fry vegetable mix- broccoli, carrots, zucchini, water chestnuts, spinach, edamame, red pepper, sugar snapeas...

Bring salted water to boil. Cook noodles.

Meanwhile-saute vegetables/tofu in wok or pan. (Or pop frozen bag of stirfry veggies in microwave.)

In a food processor-combine peanut butter, warm water, soy sauce, ginger, garlic, sugar, & salt. Blend until well mixed but not too thin. Add more peanut butter if sauce is too thin, and water if it becomes to thick. Then stir in red pepper flakes or sprinkle on each individual plate.

Toss peanut butter sauce with noodles and vegetables. Enjoy!