Spicy Peanut Noodle Stir Fry with Vegetables

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1/4 cup water
• 2 green onions, sliced
• Optional: red pepper flakes for garnish

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Add bell pepper, broccoli, and carrot; stir-fry for 5 minutes.
4. 4 Stir in garlic and ginger; cook for 1 minute.
5. 5 In a small bowl, whisk peanut butter, soy sauce, rice vinegar, chili garlic sauce, and water until smooth.
6. 6 Pour sauce over veggies; toss to coat.
7. 7 Add cooked noodles to skillet; toss to combine.
8. 8 Remove from heat; stir in green onions.
9. 9 Serve immediately with optional red pepper flakes.

Equipment

• Large skillet or wok
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add tofu or chicken for extra protein.
• Use sesame oil for an extra layer of flavor.

Substitutions

• Swap peanut butter for almond butter if needed.
• Use tamari instead of soy sauce for gluten-free option.

Pairings

• Green tea
• Sesame ginger dipping sauce

Nutrition

Tips

• Customize your veggie mix to what you have on hand.
• For extra spice, add more chili garlic sauce or red pepper flakes.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a bit of water or broth.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of fresh spring rolls.

FAQ