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Easy Peanut Noodles with Vegetables

Easy Peanut Noodles with Veggies


  • Author: Rebecca Dwyre | Always Nourished
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 servings 1x

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 (23 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 (45 cups), washed and cut into bite-sized pieces
  • 12 carrots (about 2 cups), peeled and sliced into bite-sized pieces
  • 23 (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:

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

For the Noodles:

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

For the veggies:

  1. 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.
  2. Remove veggies from the pan and set aside.
  3. 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.
  4. Garnish with chopped nuts, cilantro, green onion, etc and serve immediately.

Notes

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