Creamy Peanut Sauce Noodles With Vegetables
Peanut sauce noodles are what you make when you have vegetables in the fridge, noodles, and a jar of peanut butter in the pantry. Add cooked protein for more of a complete meal. This adaptable recipe is gluten-free, dairy-free, and plant-based.
Ingredients
- 12 ounces noodles of choice spaghetti, rice, soba, udon, etc.
- vegetables: bell peppers, carrots, purple cabbage, broccoli, sugar snap peas, bok choy choose 2-3, raw or lightly sauteed
- cooked protein (optional) edamame, chicken, tofu, shrimp, etc.
Peanut Sauce
- ½ cup creamy or crunchy peanut butter
- 3 tablespoons reduced sodium soy sauce or tamari use gluten free if needed
- 1 tablespoons maple syrup plus more if needed, to taste
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha hot sauce plus more to taste
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 5 tablespoons hot water plus more as needed
Garnish
- toasted sesame seeds, chopped peanuts, sliced green onions, or cilantro
Instructions
- Cook your noodles according to the package directions.
- Make the peanut sauce by adding all the ingredients to a large bowl. Whisk until smooth. Taste and add more acid, heat, or sweetener as needed.
- To serve, only toss the noodles, vegetables, additional cooked protein, and peanut sauce you plan on eating right away. Otherwise, the sauce will dry out. Garnish with toasted sesame seeds, crushed peanuts, sliced green onions, or cilantro.
Notes
See blog post about the extensive helpful tips section as well as storage and reheating tips.