Spicy Peanut Noodles
Serves: 4
Prep: 30 Min
August 2020
Grab your sriracha and whip up a quick weeknight meal faster than you can call for takeout.
Ingredients
- Peanut Sauce :
- ยผ cup peanut butter
- 1 clove garlic
- 1 Tbsp minced fresh ginger
- 2 Tbsp maple syrup
- Juice of 1 lime
- 1 Tbsp toasted sesame oil
- 1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
- 2 Tbsp apple cider vinegar
- ยผ cup tamari
- Stir - fry :
- 16 oz brown rice vermicelli noodles
- 1 Tbsp toasted sesame oil
- 2 medium sized carrots, julienned
- 1 red pepper, julienned
- 1 cup bok choy, sliced
- ยพ cup red cabbage, thinly sliced
- ยฝ cup large yellow onions, diced
- ยผ cup crushed peanuts
Preparation
-
Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.
-
Cook brown rice noodles according to package instructions.
-
Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.
-
Add in carrots and red pepper, sautรฉ for 1 minute.
-
Add cabbage and bok choy. Cook until just tender.
-
Remove from heat, and stir in brown rice noodles.
-
Add desired amount of peanut sauce and stir until evenly incorporated.
-
Top with crushed peanuts and fresh cilantro.
-
If you have leftovers, use it the next day in a collard green wrap.
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