Peanut Butter Noodles with Veggies
Ingredients
- 2 servings worth of wide rice noodles
- 0.25 cup peanut butter
- 0.25 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon maple syrup
- 1 garlic clove
- 1 bell pepper
- 2 carrots
- 1 spring onion
- A handful of fresh basil leaves
- 0.25 cup peanuts, crushed
Preparation
Soak or cook the noodles according to package instructions. If in a hurry, boil them gently until cooked, then drain and set aside.
Make the sauce by combining peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, and minced or pressed garlic, then mix well to combine.
Slice the bell pepper finely and julienne the carrots.
Rinse the noodles quickly under cold water.
Combine everything in a mixing bowl or the vessel used for the noodles and toss to combine.
If the sauce does not coat the noodles nicely, add 1 tablespoon of hot water and toss again. Repeat this process if necessary until the noodles are well coated.
Serve in bowls and top with crushed peanuts, sliced spring onion, and fresh basil leaves.
