Easy Peanut Noodles
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.
Ingredients
- 225 grams (8 0z) 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 (115 g) 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 tablespoon sesame seeds black or white
- 3 spring onions (scallions) finely chopped
Instructions
For The Noodle Salad
- Cook noodles according to package instructions. Drain and rinse.
- Finely chop the peppers and cut the carrots into thin matchstick size pieces. Set aside.
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.
Tried this recipe?Let us know how it was!