November 21st, 2024
Recipes
Creamy Peanut Noodles
Valentina P
- Difficulty
•
- Time 25"
Twirly noodles tossed in the best easy and creamy peanut sauce. The optional vegetables are flexible here; it's a great way to use up what you have on hand.
How To MakeDiet Type: Plant-based
Shopping List
-
Noodles
- 8 ounces uncooked spaghetti
- 2 cups raw vegetables, sliced (optional, Note 1)
- 3 scallions, chopped
- 1/4 cup chopped peanuts Sauce
- 4 tablespoons coconut aminos
- 3 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sriracha, to taste (chili-garlic paste is great too)
- salt, to taste
Instructions
- Step 1: Stir together the sauce ingredients until smooth. Set aside.
- Step 2: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente; they should still have a bit of bite to them. Before draining, remove 1 cup of starchy pasta water and set aside. Drain the noodles and place in a large serving bowl.
- Step 3: Add the optional raw vegetables to the noodles. The residual heat will lightly soften the veggies. Now add the sauce, to taste, to the noodles. Add a splash of the starchy pasta water to thin the sauce and add creaminess. Stir well. Continue adding sauce and starchy water, 1 tablespoon at a time, until your preferred creaminess is reached (this will depend on factors like your brand of noodles and the vegetables used). Stir in the peanuts and scallions.
- Serve: Enjoy warm or chilled.
Recipe Notes
Note 1: Use any raw vegetable or combination of carrots, peppers, cabbage, green beans, etc.
Nutrition
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What you should eat next
Creamy Peanut Noodles
PT25M 8 ounces uncooked spaghetti 2 cups raw vegetables, sliced (optional, Note 1) 3 scallions, chopped 1/4 cup chopped peanuts 4 tablespoons coconut aminos 3 tablespoons creamy peanut butter 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon sriracha, to taste (chili-garlic paste is great too) salt, to taste Gluten Free Vegan 4 Servings
Ingredients:
