Spicy Peanut Noodles with Quick Veg

Ingredients

• 1/4 cup Peanut butter (creamy)
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 1 tsp Brown sugar
• 1 tbsp Sriracha (or chili paste)
• 1 tsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Neutral oil (for sautéing)
• 180 g Noodles (rice noodles or wheat noodles)
• 1/2 cup Bell pepper
• 1/2 cup Broccoli florets
• 1/2 medium Carrot
• 2 tbsp Green onions
• 2 tbsp Water (to thin sauce)(optional)
• 1 tbsp Chopped peanuts (optional garnish)(optional)

Instructions

1. 1

   Bring a pot of water to a boil and cook noodles according to package directions until tender. Drain and reserve a small splash of cooking water.

2. 2

   In a bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, sriracha, sesame oil, garlic, and ginger. Whisk in 1–2 tbsp water as needed to make a smooth, pourable sauce.

3. 3

   While noodles cook (or immediately after draining), heat neutral oil in a large skillet over medium-high heat. Sauté bell pepper, broccoli, and carrot for about 6–7 minutes until crisp-tender.

4. 4

   Toss drained noodles with the peanut sauce until evenly coated. Add a splash of reserved noodle water if needed to loosen.

5. 5

   Fold the quick-sautéed vegetables into the noodles. Serve topped with green onions (and chopped peanuts if using).