Easy Peanut Noodles
Keri Bevan
Easy Peanut Noodles can be served as a cold salad or a warm stir fry. They're creamy, salty and tangy and make the perfect easy midweek lunch or dinner.
Prep Time 10 mins
Total Time 10 mins
Course dinner, lunch
Cuisine Thai, vegan
Servings 4 servings
Calories 463 kcal
8 ounces egg-free noodles such as linguine, soba or udon 2 carrots grated 1 red pepper finely chopped 1 yellow pepper finely chopped For the Peanut Sauce 1 tablespoon canola oil 2 cloves garlic minced 1 tablespoon ginger peeled and finely chopped ½ cup coconut milk (from a can) 3 tablespoon creamy peanut butter 2 tablespoon soy or tamari sauce 2 tablespoon lime juice 2 tablespoon water 1 tablespoon brown sugar (I used coconut sugar) 2 teaspoon sesame oil 1 tablespoon Sriracha sauce Garnish 2 tablespoons sesame seeds black or white 3 scallions finely chopped
For The Peanut Sauce Mince the garlic and chop the ginger.
Heat the oil in a medium sized saucepan and saute the garlic and ginger until they release their aromatics. Do not brown.
Add the coconut milk and heat for a minute or two.
Stir in the peanut butter and whisk until a creamy sauce forms.
Add the soy sauce, lime juice, water, sugar and sriracha sauce. Heat through and set aside.
Add the noodles to the sauce along with the reserved veg and gently stir to coat.
Garnish with sesame seeds, coriander and spring onions.
Calories: 463 kcal Carbohydrates: 59 g Protein: 14 g Fat: 21 g Saturated Fat: 8 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 7 g Trans Fat: 1 g Sodium: 677 mg Potassium: 583 mg Fiber: 5 g Sugar: 9 g Vitamin A: 6186 IU Vitamin C: 102 mg Calcium: 92 mg Iron: 3 mg
Keyword easy peanut noodles