If the photo alone does not convince you to make this recipe, take our word: this recipe tastes as good as it looks. Vibrant, flavourful, and surprisingly popular with kids. If you love extra kick, take the Sambal Oelek/Sriracha up to 2-3 Tablespoons!
Spicy Peanut Noodles
Sarah Skalzub, RHN at MyVega.com
Prep Time: | Total Time:
Ingredients
Peanut Sauce
- ¼ cup peanut butter
- 1 clove garlic
- 1 Tbsp minced fresh ginger
- 2 Tbsp maple syrup
- Juice of 1 lime
- 1 Tbsp toasted sesame oil
- 1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
- 2 Tbsp apple cider vinegar
- ¼ cup tamari
Stir-fry
- 16 oz brown rice vermicelli noodles
- 1 Tbsp toasted sesame oil
- 2 medium sized carrots, julienned
- 1 red pepper, julienned
- 1 cup bok choy, sliced
- ¾ cup red cabbage, thinly sliced
- ½ cup large yellow onions, diced
- ¼ cup crushed peanuts
- 3 Tbsp fresh cilantro, chopped
Preparation
- Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.
- Cook brown rice noodles according to package instructions.
- Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.
- Add in carrots and red pepper, sauté for 1 minute.
- Add cabbage and bok choy. Cook until just tender.
- Remove from heat, and stir in brown rice noodles.
- Add desired amount of peanut sauce and stir until evenly incorporated.
- Top with crushed peanuts and fresh cilantro.
- If you have leftovers, use it the next day in a collard green wrap.