30-Minute Vegan Peanut Butter Noodles
By: Emilie Eats
Ingredients
Noodles:
1 16-ounce package whole wheat or rice noodles
1 tablespoon cooking oil (olive, avocado, canola)
1 red bell pepper, thinly sliced
2 medium carrots, thinly sliced at an angle
1 medium head broccoli, stem removed and florets chopped
1/2 cup cilantro, chopped
Sauce:
1 cup creamy natural peanut butter
1/2 cup low-sodium soy sauce
1/2 cup hot water
2 tablespoons rice wine vinegar
1 tablespoon sugar or maple syrup
2 teaspoons sesame oil
2 teaspoons sriracha
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
Directions
Cook noodles according to package directions. Drain and rinse with cold water.In a large pot over medium heat, add oil. When hot, add bell pepper, carrots, and broccoli. Sauté for 8-10 minutes, until vegetables are fork tender, adding more oil or water if necessary. Add noodles and cilantro to the pot with the vegetables; stir.
In a medium bowl, add all sauce ingredients. Whisk until smooth. Alternatively, add all ingredients to a blender and blend until smooth.
Pour sauce over noodles and vegetables; toss to coat evenly.
Nutrients Per serving
| Calories: | 440 |
| Fat: | 28 g |
| Trans fats: | 0 g |
| Cholesterol: | 0 mg |
| Carbohydrate: | 38 g |
| Protein: | 14 g |
| Sodium: | 1010 mg |
| Sugar: | 7g |
