Peanut Noodles with Mixed Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 to 3 cups thin rice noodles
1/2 cup carrots, roughly sliced
1/2 cup red bell peppers, roughly sliced
1/2 cup broccoli florets
1/2 cup cherry tomatoes
1/3 cup peanuts
1/2 cup+ other vegetables, optional (baby corn, corn, water chestnuts, peas, sugar snap peas, peapods, scallions, green beans, asparagus)
1 cup diced tofu (see baked tofu recipe)
Peanut Sauce (3/4 cup)
1/4 cup creamy peanut butter or homemade peanut butter
1/4 cup sesame oil
1/4 cup agave nectar or honey
1 tablespoons apple cider vinegar
dash soy sauce
3/4 teaspoon ground ginger
salt and pepper, optional and to taste
pinch cayenne pepper or chili powder, optional and to taste
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Directions: |
Directions:Peanut Noodles with Mixed Vegetables - Place rice noodles in a large microwave-safe bowl, add about 1/4 cup water, and cook on high powder until tender, about 1 1/2 to 2 minutes or until soft; or cook according to package directions.
Add the carrots, red peppers, broccoli, cherry tomatoes, peanuts, optional vegetables and protein; set bowl aside.
Peanut Sauce - In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.
Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate, and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days and serve chilled or reheat gently in the microwave before serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
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