Creamy Peanut Noodles with Mixed Vegetables
Creamy peanut noodles with mixed vegetables is a delightful dish that combines the richness of peanut butter with the freshness of assorted veggies. The velvety peanut sauce coats the noodles, creating a harmonious blend of flavors and textures.
You need:
3 minced garlic cloves (~1 tbsp)
1 tbsp grated ginger
1 tbsp sambal oelek (more or less to preference)
1/2 tbsp cooking oil
1/3 cup peanut butter*
1 cup coconut milk (can)
1/3 cup of water
1 tbsp coconut sugar
Salt, coconut aminos or soy sauce to taste
Juice of 1-2 limes
Plus:
10 oz noodles of choice
Mixed vegetables
(I used broccoli, carrots, bell pepper, corn and mushrooms)
Optional:
Scallion greens
Crushed peanuts
Chili flakes
Cilantro
Method:
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 your chopped vegetables, and keep sautéing everything 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 veggies you’re using and your preference.
Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.
Serve with optional toppings, and enjoy!
