- Blend the garlic, peanut butter, lime juice, jalapeño, dates and water in a blender until smooth.
- Dry saté the carrots, pepper, cabbage and sprouts for 5 minutes only adding a little water to keep it from sticking to the pan.
- Cook noodles according to the directions
- Add noodles to the cooked veggies and add half of the sauce and cook a few minutes.
- Sir in remaining sauce or keep for another batch
- Serve and top with fresh mung bean sprouts, ciantro and chopped peanuts