Create a fiery peanut noodle stir-fry packed with vegetables. This recipe brings the exciting, takeout-style flavor right to your home kitchen.
Author:Jen Rwanda
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-fry
Cuisine:Asian Fusion
Diet:Vegetarian
Ingredients
Noodles (your choice): 8 oz
Peanut Butter (creamy): 1/2 cup
Soy Sauce (or tamari): 1/4 cup
Rice Vinegar: 2 tablespoons
Honey or Maple Syrup: 1 tablespoon
Fresh Ginger (grated): 1 tablespoon
Garlic (minced): 2 cloves
Sriracha or Chili Garlic Sauce: 1-2 teaspoons (adjust for heat)
Water or Broth: 2-4 tablespoons (for thinning)
Vegetable Oil: 2 tablespoons
Carrots (julienned): 1 cup
Bell Pepper (sliced, any color): 1 cup
Broccoli Florets: 1 cup
Snap Peas: 1 cup
Green Onions (sliced, for garnish): 2
Chopped Peanuts (for garnish): 2 tablespoons
Instructions
Cook your noodles according to package directions. Drain and set aside.
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, sriracha, and water or broth until smooth. This is your sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the carrots, bell pepper, and broccoli to the wok. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
Add the snap peas and stir-fry for another minute.
Add the cooked noodles to the wok with the vegetables.
Pour the peanut sauce over the noodles and vegetables. Toss everything together quickly until the noodles are evenly coated and the sauce has heated through, about 1-2 minutes. Do not overcook.
Remove from heat. Serve immediately, topped with sliced green onions and chopped peanuts.