Stir-Fried Peanut Sesame Noodles
Ingredients
- 180g dry rice noodles
- Tofu (quantity not specified)
- 1/2 medium red onion, sliced into strips
- 1/2 cup sliced bell peppers, sliced into strips
- 1/2 medium carrot, sliced into strips
- 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 mixed with 1 tbsp room temperature water for slurry
Preparation
Pour boiling hot water over the noodles and carefully break them apart. Let them 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 to taste and set aside.
Heat 2 tablespoons of sesame oil in a large pan. Sauté the onions, leeks, and bell peppers.
Add the tofu and any other vegetables you're using, and sauté until tender.
Add the noodles and pour in the sauce while mixing.
Cook for 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until the sauce thickens and is absorbed by the noodles.
Turn off the heat. Top with sesame seeds and spring onions if using, and enjoy while hot.
Tips
Vegetables can be customized based on what you have available.
Sesame oil is recommended but can be substituted with other oils.
Adjust sauce flavors and spice level to your preference.
