Today’s recipe is one is for all my fellow peanut (butter) and noodle lovers! Creamy Peanut Noodles with Mixed Vegetables. You can make this dish spicy like I did by adding extra chili, or skip the spice completely. Use any flat noodle of choice (rice or wheat), and your favorite vegetables…or whatever you still have in the fridge . Super easy to prepare, and super delicious!
Creamy Peanut Noodles with Mixed Vegetables
You need:
- 3 minced garlic cloves (~1 tbsp)
- 1 tbsp grated ginger
- 1 tbsp sambal oelek (more or less to preference)
- 1/2 tbsp cooking oil
- 1/3 cup peanut butter*
- 1 cup coconut milk (can)
- 1/3 cup of water
- 1 tbsp coconut sugar
- Salt, coconut aminos or soy sauce to taste
- Juice of 1-2 limes
Plus:
- 10 oz noodles of choice
- Mixed vegetables
- (I used broccoli, carrots, bell pepper, corn and mushrooms)
Optional:
- Scallion greens
- Crushed peanuts
- Chili flakes
- Cilantro
Method:
- Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside.
- Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.
- Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.
- Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.
- Serve with optional toppings, and enjoy!
(Makes 2 large servings)
*always use real peanut butter – crunchy or smooth – made with only peanuts (and maybe salt)
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.