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
Noodles and vegetables
- 10 oz noodles of choice
- Mixed vegetables (e.g., broccoli, carrots, bell pepper, corn, mushrooms)
Optional additions
- 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
You can make this dish spicy by adding extra chili, or skip the spice completely.
Use any flat noodle of choice (rice or wheat), and your favorite vegetables or whatever you have in the fridge.
Always use real peanut butter made with only peanuts (and maybe salt).
This recipe makes 2 large servings.
