Peanut Sauce'd Noodles
A vegetable forward dish that is mixed with your favorite noodles, and tossed in a saucy peanut sauce! Can be eaten cold or warm.
Ingredients
- 12 oz rice noodles, can also use angel hair, spaghetti pasta or buckwheat noodles
- 4 celery stalks, julienned
- 1 medium onion, julienned
- 2 carrots, julienned
- 1 cucumber, sliced
- 6 oz sugar snap peas
- any other vegetable of your choice
- 2 tbsp vegetable oil
Peanut Sauce:
- 1/4 C peanut butter
- 1/4 C water
- 1/4 C sweet Thai chili
- 1/8 C hoisin sauce
- 1 lemon juiced
- pinch of rice wine vinegar
Instructions
- In a stockpot, fill enough water to boil noodles. Heat up over medium to high heat.
- Meanwhile your water is boiling, julienne celery, onion, carrots, and cucumber. Clean sugar snap peas. Prepare any additional veggie.
- Once water is boiling, cook noodles based on their cooking instructions.
- While noodles are cooking, grab a mixing bowl. Whisk peanut butter, water, sweet Thai chili, hoisin sauce, lemon juice and a pinch of rice wine vinegar until fully incorporated. Set aside.
- Drain noodles and dunk them into a cold bath.
- In a sauté pan, heat up oil on high heat. Quickly stir fry celery, onion, carrots, sugar snap peas and the additional veggie. Turn off heat.
- Throw in cooked noodles and peanut sauce into the sauté pan. Mix and serve!
Nutrition
Calories: 521kcalCarbohydrates: 100gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 581mgPotassium: 593mgFiber: 7gSugar: 18gVitamin A: 5798IUVitamin C: 47mgCalcium: 95mgIron: 2mg
Tried this recipe?Let us know how it was!