Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Makes 4 servings.

A rich, stir-fry noodle dish with the tang of peanut butter and the wild goodness of watercress.

- click for video -

Ingredients

>> Sauce:
>> 1 cup watercress slurry (see note below)
>> 2/3 cup smooth peanut butter
>> 3 tbsp soy sauce
>> 1 tbsp honey
>>
>> 3 green onions finely cut
>> 2 mushrooms, finely chopped
>> 1/2 red pepper finely chopped
>> 3 cloves garlic, finely chopped
>> 1 lime, fresh squeezed
>> 2 eggs
>> 1/2 cup chopped peanuts
>> cooked noodles of choice, enough to serve 4

Instructions

In a small mixing bowl, place all the ingredients for the sauce. Mix very well until it has a sauce texture. Set aside.

In a wok, saute the onions, mushrooms, red pepper and garlic in coconut oil. Once softened, add the eggs and cook them as you would scrambled eggs. If needed, add more coconut oil. Once cooked, add lime juice, peanuts and the sauce. Mix well then add the noodles. Once thoroughly heated, serve.

Note: To make watercress slurry, place one cup chopped watercress in a food processor. Slowly add water until the watercress is just submerged. Process until smooth.

Wild Edibles in Recipe: Watercress

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes