Rainbow Peanut Noodles
Ingredients
The Sauce
-
2
tablespoons
creamy, all-natural peanut butter
-
2
tablespoons
soy sauce
-
1
teaspoon
chili garlic sauce
-
2
cloves
garlic, minced
-
1
teaspoon
honey
-
2
teaspoons
freshly grated ginger
-
2
teaspoons
sriracha
-
1½
tablespoons
fresh lime juice
-
½
teaspoon
fish sauce
-
1
tablespoon
sesame oil
-
¼
cup
starchy pasta water
The Vegetables
-
2
tablespoons
sesame oil
-
½
large
red onion, thinly sliced
-
4
large
carrots, peeled and cut into matchsticks
-
4
cloves
garlic, minced
-
1
cup
cherry tomatoes, halved
-
1
cup
broccoli florets, cut into small bite-sized pieces
-
1
large
red bell pepper, thinly sliced
-
1
tablespoon
soy sauce
-
1
tablespoon
fresh lime juice
-
½
cup
fresh cilantro, roughly chopped
-
3
stalks
green onions, sliced
-
2
tablespoons
roasted peanuts, chopped
-
to taste
sesame seeds, for serving
The Noodles
Instructions
- Prepare the peanut sauce by whisking all sauce ingredients together in a bowl, except for the starchy pasta water.
- Heat sesame oil in a skillet over medium/high heat, then sauté onion for 1-2 minutes.
- Add matchstick carrots, garlic, and tomatoes to the skillet and sauté for another 2 minutes.
- Lower the heat and add broccoli, bell pepper, soy sauce, and lime juice, cooking until broccoli is bright green and peppers soften, about 4-5 minutes.
- In a separate pot, boil salted water and cook ramen noodles until al dente, reserving ¼ cup of starchy pasta water before straining.
- Combine the cooked noodles with the sautéed veggies in the skillet.
- Whisk the reserved starchy pasta water into the peanut sauce until smooth, then pour over the noodles and veggies, tossing to coat.
- Serve topped with cilantro, green onions, peanuts, and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
353
Total fat
18g
Total carbohydrates
41g
Total protein
9g
Sodium
20mg
Cholesterol
0mg
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