Cook noodles as package directs, rinse, and drain. Place noodles in a bowl with blanched vegetables and toss. Set aside while preparing sauce.
Heat oil in a medium skillet and sauté garlic 1 minute. Add onion and sauté 2 to 3 minutes. Add ginger and sauté 1 to 2 minutes. Stir in Edensoy, peanut butter, lemon juice, and shoyu soy sauce, stirring constantly. Cook over low heat for 2 to 3 minutes. Turn heat off and stir in chopped scallions. Pour sauce over noodles. Toss well to mix evenly and serve.
For those with allergies to peanuts, organic cashew, almond, Eden Sesame Tahini, or Eden Black Sesame Butter may be substituted for peanut butter.
Per serving - 367 calories, 13 g fat (32% calories from fat), 15 g protein, 45 g carbohydrate, 5 g fiber, 0 mg cholesterol, 302 mg sodium