Stir-Fried Peanut Sesame Noodles
Ingredients
- 180g dry rice noodles
- 1/2 medium red onion, sliced into strips
- 1/2 cup sliced bell peppers, sliced into strips
- 1/2 medium carrot, sliced into strips
- tofu (optional, amount not specified)
- 2 tbsp sesame oil
- Chopped spring onions, for topping
- Sesame seeds, for topping
Sauce
- 3/4 cup warm water
- 2.5 tbsp peanut butter
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- 2 tbsp maple syrup or other liquid sweetener
- 4 tbsp soy sauce, or to taste
- 1 tsp sriracha (optional)
- Sesame seeds (optional)
- 1/2 tbsp cornstarch
- 1 tbsp room temperature water
Preparation
Pour boiling hot water over the noodles and carefully break them apart. Leave them to sit for a few minutes until pliable and half-cooked, then drain the water.
Mix all sauce ingredients except the cornstarch slurry in a bowl until smooth. Adjust flavors based on desired taste and set aside.
In a large pan, heat 2 tablespoons of sesame oil or other oil and sauté the onions, leeks, and bell peppers.
Add in the tofu and other vegetables you're using and sauté until tender.
Add in the noodles and pour in the sauce while mixing the noodles.
Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until the sauce has thickened and is absorbed by the noodles.
Turn off the heat. Top with sesame seeds and spring onions, if using and enjoy while hot.
Notes
Vegetables can be customized based on what you have available.
Adjust sauce flavors and spice level to taste.
