Creamy Peanut Noodles with Mixed Vegetables
Ingredients
- 3 minced garlic cloves (about 1 tbsp)
- 1 tbsp grated ginger
- 1 tbsp sambal oelek (adjust to preference)
- 1/2 tbsp cooking oil
- 1/3 cup peanut butter
- 1 cup coconut milk (canned)
- 1/3 cup water
- 1 tbsp coconut sugar
- Salt or coconut aminos/soy sauce to taste
- Juice of 1-2 limes
- 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 chopped vegetables and continue sautéing 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 vegetables and preference.
Season to taste with salt or coconut aminos/soy sauce, add cooked noodles, and squeeze over fresh lime juice.
Serve with optional toppings and enjoy.
Tips
Adjust spiciness by adding extra chili or skipping it entirely.
Use any flat noodle of choice, such as rice or wheat, and any favorite vegetables or leftovers from the fridge.
Always use real peanut butter made with only peanuts and possibly salt for best results.
