Stir-Fried Noodles with Peanut Sauce Recipe
Emily Carter
A vegan stir-fried noodles recipe tossed in creamy peanut sauce, mixed with crisp vegetables and infused with garlic, ginger, and soy.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 8 oz rice noodles or wheat noodles
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 cup carrots julienned
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1/4 cup peanut butter natural, smooth
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 2 –3 tbsp water to thin sauce
- 2 tbsp chopped green onions for garnish
Cook noodles according to package directions; drain and set aside.
Heat sesame oil in a wok over medium-high heat.
Add garlic and ginger; sauté 1 minute until fragrant.
Stir-fry broccoli, bell peppers, and carrots for 3–4 minutes until crisp-tender.
In a small bowl, whisk peanut butter, soy sauce, and water to form a smooth sauce.
Toss noodles and vegetables with peanut sauce until evenly coated.
Cook 2–3 minutes to heat through; garnish with green onions.