Stir fry with Thai Peanut Sauce (Vegan)

So I know I already have a version of this recipe posted on the blog but this one is vegan and is definitely so much tastier :) The bok choy gives it a wonderful crunch as well as a tonne of vitamin C. The shitake mushrooms adds an earthy flavor and fiber. And the sauce well the sauce is just delicious

Ingredients

• 2 ounces whole wheat noodles dry
• 4 tablespoons green onion minced
  
• 2 pieces bok choy chopped
• 1 package shitake mushrooms
• 1 tablespoon safflower oil
  
• 2 tablespoons sesame oil
• 2 tablespoons all natural peanut butter
• 1/4 cup vegetable broth
  
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon chili flakes
  
• 1/2 teaspoon sriracha
• 1 teaspoon agave nectar
• 3 cloves garlic minced
• juice from 1/2 lime
  
• 1 teaspoon soy sauce (optional)
  
• salt and pepper to taste

Directions:

1. Combine 1 tablespoon sesame oil and next 11 ingredients in small sauce pot and set aside.
2. Cook pasta according to package directions.
3. Combine 1 tablespoon sesame oil and safflower oil in pan and heat to medium low. Add in shitake mushrooms and saute for about 2-4 minutes until tender, combine bok choy and saute for another 2-4 minutes.
4. Whisk peanut sauce over low heat until smooth.
5. Combine pasta and vegetables top with sauce and green onion.

Serves 2