VEGETABLES USED:

Zucchini, Garlic, Onion, Carrots, Red Sweet Pepper, Snap Peas

INSTRUCTIONS:

Sautee anchovies in oil till it breaks down. Add thinly sliced onions and minced garlic till cooked. Toss sliced chicken of the woods mushroom. Cook for a few minutes then add thinly sliced bite sized carrots, red pepper, chopped snap peas. Cook for a few minutes. Remove from pan and set aside.
In the same pan, cook scrambled egg. Remove from pan and set aside.
In the same pan, add 1/3 cup peanut butter, 3 tbsp each of brown sugar, soy sauce, ketchup, rice wine vinegar and Sriracha sauce according to your level of spiciness. Add chicken or vegetable stock to thin out the sauce. Add 4 cups of zoodles (zucchini noodles) and toss till covered with sauce.
Top with the cooked mushroom mix, egg, and fresh chopped scallions. Serve with fresh baby spinach and lemon or lime slices.