Name: Easy Peanut Noodles with Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4 servings
Ingredients: 4 tablespoons natural peanut butter; 4 tablespoons water; 2 tablespoons + 1 teaspoon tamari (or other soy sauce); 2 tablespoons maple syrup; 1 tablespoon sesame oil; Juice of 1 lime (2-3 tablespoons); 1 tablespoon asian hot sauce, or to taste (try a garlic-chili sauce or sriracha-style sauce); 1 small-ish clove of garlic, minced or finely grated; 1/2 teaspoon ground ginger (optional but recommended); 1 250 g package of soba noodles*; 1 tablespoon extra virgin olive oil; 3 tablespoons water; 1 large crown of broccoli (4-5 cups), washed and cut into bite-sized pieces; 1 -2 carrots (about 2 cups), peeled and sliced into bite-sized pieces; 2-3 (packed) cups, roughly chopped leafy greens (kale, spinach, chard); 1 red bell pepper, sliced thin (about 1 cup); chopped nuts (like peanuts or cashews), chopped cilantro or parsley, sliced green onion, extra hot sauce, sesame seeds, lime wedges

Description

This Easy Peanut Noodles with Veggies recipe is a healthy take on one of my take-out favourites. This healthy veggie stir fry is with broccoli, soba noodles and a simple, creamy (and delicious!) peanut sauce with a hint of spice that will not disappoint.

Scale

Ingredients

For the Peanut Sauce:

4 tablespoons natural peanut butter
4 tablespoons water
2 tablespoons + 1 teaspoon tamari (or other soy sauce)
2 tablespoons maple syrup
1 tablespoon sesame oil
Juice of 1 lime (2–3 tablespoons)
1 tablespoon asian hot sauce, or to taste (try a garlic-chili sauce or sriracha-style sauce)
1 small-ish clove of garlic, minced or finely grated
1/2 teaspoon ground ginger (optional but recommended)

For the Noodles and Veggies:

1 250 g package of soba noodles*
1 tablespoon extra virgin olive oil
3 tablespoons water
1 large crown of broccoli (4–5 cups), washed and cut into bite-sized pieces
1 –2 carrots (about 2 cups), peeled and sliced into bite-sized pieces
2–3 (packed) cups, roughly chopped leafy greens (kale, spinach, chard)
1 red bell pepper, sliced thin (about 1 cup)

Garnish:

chopped nuts (like peanuts or cashews), chopped cilantro or parsley, sliced green onion, extra hot sauce, sesame seeds, lime wedges

Instructions

For the Sauce:

Whisk together all peanut sauce ingredients until combined and smooth. Set aside.

For the Noodles:

Cook noodles according to package directions. Reserve about 1/4 cup of the starchy cooking liquid.

For the veggies:

While the water is boiling and noodles are cooking, heat olive oil in a heavy-bottom skillet with a tight-fitting lid over medium-high heat. Add the broccoli and carrots to the hot pan with 3 tablespoons of water. Place the lid on the pan and let steam for 4-5 minutes or until broccoli turn very green and just tender. Add the greens and pepper to the pan, return the lid and let steam for 2 more minutes.
Remove veggies from the pan and set aside.
When the noodles are done, add the peanut sauce to the pan with 2-4 tablespoons of starchy cooking liquid (thin to desired consistency) and let the sauce heat for about 1 minute. Add the noodles and veggies back to the pan and toss to evenly coat with the peanut sauce.
Garnish with chopped nuts, cilantro, green onion, etc and serve immediately.

Notes

*Any long rice-based noodle would work here as well.