Cook the noodles as the package directs, rinse and drain. Place the noodles in a bowl with the blanched vegetables and toss. Set aside while you prepare the sauce.
Heat the oil in a medium skillet and sauté the garlic for 1 minute. Add the onion and sauté for 2 to 3 minutes. Add the ginger and sauté 1 to 2 minutes. Stir in the Edensoy, peanut butter, lemon juice and shoyu soy sauce, stirring constantly. Cook over a low flame for 2 to 3 minutes. Turn the flame off and stir in the chopped scallions. Pour the sauce over the noodles, toss well to mix evenly and serve.
For those with allergies to peanuts, organic cashew, almond or sesame butter may be substituted for peanut butter.
13g fat (32% calories from fat),