Kristi Whitley

Healthy Living

Noodles and Vegetables with Peanut Sauce

This recipe is super forgiving. I don't measure and I use whatever vegetables I can find! My favorite cheat is to get frozen Riced Cauliflower Stir Fry from Trader Joe's and just add noodles and sauce! I have used rice noodles and lentil/brown rice spaghetti with this recipe. The lentil spaghetti is definitely healthier and more filling. The sauce to noodle ratio is up to you too. The noodles will soak up more sauce as they sit so you may want to add more later. Don't worry. It will be delicious!

1 package rice noodles or lentil spaghetti

For the vegetables:

1 T toasted sesame oil

4 cups chopped vegetables, such as mung bean sprouts, broccoli, onion, peppers, cauliflower, julienned carrots, snow peas, sugar snap peas, etc. 

1/2 cup frozen green peas 

2 T soy sauce, or tamarin (add more for additional saltiness if needed)

1/2-1 t garlic powder (or fresh, to taste)

1/2 t black pepper

1/4 t red pepper flakes (or to taste)

For the Sauce:

1/3 cup peanut butter

1/3 cup maple syrup or honey

1/2 cup coconut milk, canned or beverage,  reduced fat or regular

1 cup cooking liquid from noodles

Dry roasted peanuts, garnish

1. Put a large pot of salted water on the stove to boil.

2. In a large skillet with high sides, saute' the vegetables in the sesame oil. Add the soy, garlic, and peppers to the vegetables. Simmer on low. Put a lid on the skillet if you have one.

3. Start soaking the rice noodles or boiling the spaghetti. 

4. in a medium  bowl, whisk together the sauce ingredients. 

5. Pour the sauce over the vegetables and add the noodles to the vegetables as soon as they are ready. Add more cooking liquid from the noodles to the vegetables as needed to thin. Make more sauce if needed too. Serve with a garnish of dry roasted peanuts. 

These noodles are perfect for on-the-go. They are good cold or room temperature as well as reheated.