1 red pepper, sliced

1 small bunch broccoli, chopped

1 small onion, sliced

1 zucchini, sliced

1 package mushrooms, quartered

1 package tofu, cubes

1 package boneless, skinless chicken breast, sliced into tenders

1 package soba or udon noodles

1 Tbsp. plus 2 tsp. coconut oil

FOR SAUCE:

1/4 cup natural peanut butter (no sugar added, just ground peanuts)

1/2 cup tamari

1/2 cup pure maple syrup

1 tsp. minced ginger

1 clove garlic, minced

1 tsp. sesame oil

First combine all sauce ingredients in a small sauce pan. Stir until peanut butter melts down and everything is mixed well. Set aside.

In two medium skillets cook chicken and tofu each in 1 tsp. coconut oil sprinkled with salt and pepper until cooked through and browned on the outside.

Chop vegetables. Melt 1 Tbsp. coconut oil in large skillet. Stir fry vegetables over medium high heat until softened and browned.

Cook noodles according to package directions.

Put out all components in separate bowls (vegetables, noodles, tofu, chicken and sauce). That way the kids can take the vegetables they like, chose chicken or tofu and put the noodles separate if they like. They can do without the sauce if they don’t like it. I think it’s about the most delicious sauce I’ve ever tasted. The grown ups can heap it all together like my husband and I like to do.

Dinner… done!