Spicy Peanut Sweet Potato Noodle Stir Fry

• 8 oz sweet potato noodles
• 2 tbsp peanut oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1/2 cup chicken or vegetable stock
• 2 tbsp sesame seeds
• 2 green onions, sliced
• Optional: 1/4 cup roasted peanuts

Steps

1. 1 Cook sweet potato noodles according to package instructions; set aside.
2. 2 Heat peanut oil in a large skillet over medium heat.
3. 3 Add bell pepper and broccoli; sauté until tender.
4. 4 Stir in garlic and ginger; cook for 1 minute.
5. 5 In a small bowl, whisk peanut butter, soy sauce, vinegar, sriracha, and stock until smooth.
6. 6 Pour sauce into skillet; cook until thickened.
7. 7 Add noodles to skillet; toss to coat.
8. 8 Garnish with sesame seeds, green onions, and roasted peanuts if desired.
9. 9 Serve immediately.

Equipment

• Large skillet
• Cutting board
• Chef's knife

Variations

• Add tofu for extra protein.
• Use zucchini noodles for a lower-carb option.

Substitutions

• Use almond butter if you're out of peanut butter.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Spring rolls

Nutrition

Tips

• For extra spice, add more sriracha to taste.
• Feel free to swap out the veggies for whatever you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop with a splash of stock.

Serving Suggestions

• Pairs well with steamed jasmine rice or a simple green salad.

FAQ