Spicy Peanut Noodles with Veg

Ingredients

• 200 g rice noodles
• 3 tbsp peanut butter (creamy)
• 2 tbsp lime juice
• 1.5 tbsp soy sauce
• 1 tbsp sriracha (or chili paste)
• 1 tsp brown sugar (or honey)
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 tbsp neutral oil (for sautéing)
• 1 medium red bell pepper
• 1 medium carrot
• 1 small cucumber
• 2 stalks green onions(optional)
• 1 tsp toasted sesame oil(optional)
• 2-4 tbsp water (to thin sauce)(optional)

Instructions

1. 1

   Prep (10 minutes): Soak or cook rice noodles according to package directions until just tender; drain and rinse briefly. While noodles cook, slice bell pepper and cucumber into thin matchsticks, shred carrot, and mince garlic and ginger.

2. 2

   Cook (12 minutes): Heat oil in a large pan over medium-high heat. Sauté bell pepper and carrot for 4–6 minutes until crisp-tender. Add garlic and ginger for 30 seconds, then turn off heat.

3. 3

   Make sauce and toss (within the remaining time): In a bowl, whisk peanut butter, lime juice, soy sauce, sriracha, and brown sugar with 2–4 tbsp water until smooth and pourable. Add drained noodles and sautéed vegetables to the pan (or bowl) and toss with sauce until evenly coated.

4. 4

   Finish: Stir in cucumber (raw for crunch). Taste and adjust with a little more lime or sriracha if desired. Serve topped with green onions and a drizzle of sesame oil if using.