Creamy Peanut Noodles with Mixed Vegetables
Ingredients
- 3 minced garlic cloves (~1 tbsp)
- 1 tbsp grated ginger
- 1 tbsp sambal oelek (more or less to preference)
- 1/2 tbsp cooking oil
- 1/3 cup peanut butter*
- 1 cup coconut milk (can)
- 1/3 cup of water
- 1 tbsp coconut sugar
- Salt, coconut aminos or soy sauce to taste
- Juice of 1-2 limes
Additional components
- 10 oz noodles of choice
- Mixed vegetables (I used broccoli, carrots, bell pepper, corn and mushrooms)
Optional toppings
- Scallion greens
- Crushed peanuts
- Chili flakes
- Cilantro
Preparation
Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside.
Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.
Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.
Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.
Serve with optional toppings, and enjoy.
Tips
Always use real peanut butter - crunchy or smooth - made with only peanuts (and maybe salt).
Makes 2 large servings.
