8 ounces brown rice noodles or other whole-grain noodles
3 tablespoons low-sodium soy sauce, or to taste
2 tablespoons brown rice syrup or agave nectar
2 tablespoons fresh lime juice (from 1 to 2 limes)
4 cloves garlic, minced
1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
1 cup mung bean sprouts
2 green onions, white and light green parts chopped
3 tablespoons chopped, roasted, unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, cut into wedges

8 ounces brown rice noodles or other whole-grain noodles 3 tablespoons low-sodium soy sauce, or to taste 2 tablespoons brown rice syrup or agave nectar 2 tablespoons fresh lime juice (from 1 to 2 limes) 4 cloves garlic, minced 1 (12-ounce) package frozen Asian-style vegetables (about 3 cups) 1 cup mung bean sprouts 2 green onions, white and light green parts chopped 3 tablespoons chopped, roasted, unsalted peanuts 1 lime, cut into wedges

1. Cook the noodles according to the package instructions. Drain and set aside.

2. Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.

3. Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.

4. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.