Chili Garlic Peanut Noodles with Vegetables

• 8 oz rice noodles
• 2 tbsp peanut oil
• 3 cloves garlic, minced
• 1 tbsp chili garlic sauce
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds

Steps

1. 1 Cook noodles according to package instructions; rinse and set aside.
2. 2 Heat peanut oil in a large skillet over medium heat.
3. 3 Add garlic and chili garlic sauce, sauté until fragrant.
4. 4 Stir in peanut butter, soy sauce, rice vinegar, and vegetable broth until smooth.
5. 5 Add bell pepper, broccoli, and carrot to the skillet, cooking until tender-crisp.
6. 6 Toss cooked noodles with the vegetable mixture in the skillet.
7. 7 Garnish with green onions and sesame seeds before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add tofu or chicken for extra protein.
• Use lo mein noodles instead of rice noodles for a chewy texture.

Substitutions

• Substitute almond butter for peanut butter if needed.
• Use tamari sauce for gluten-free soy sauce.

Pairings

• Pairs well with a crisp Asian pear or a simple cucumber salad.

Nutrition

Tips

• For extra spice, add sliced chili peppers to the sauce.
• If the sauce is too thick, thin with a bit more broth or water.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a splash of broth to loosen.

Serving Suggestions

• Serve with a side of steamed dumplings or egg rolls for a complete meal.

FAQ