Description
Creamy and flavorful rice noodle dish tossed in a zesty peanut sauce with crisp vegetables; ready in about 30 minutes for a meatless meal or perfect paired with chicken, shrimp, or beef.
Ingredients
8 oz rice noodles
2 Tbsp peanut oil, divided
1 red bell pepper, sliced into strips
⅓ cup carrots, julienned
3 cloves garlic, minced
1¼ cups chicken broth (or vegetable broth for vegetarian)
3 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp lime juice
1 Tbsp honey
1 tsp sriracha
½ tsp ground ginger
⅓ cup smooth peanut butter
¼ cup green onions, sliced
1 Tbsp cilantro, chopped
¼ cup chopped peanuts
Instructions
Boil the rice noodles according to package instructions. Drain and rinse under cold water, toss with 1 Tbsp peanut oil and set aside.
Heat remaining 1 Tbsp peanut oil in a large skillet over medium-high heat. Sauté the bell pepper and carrots for about 3 minutes.
In a measuring cup or bowl, whisk together broth, soy sauce, cornstarch, lime juice, honey, sriracha, and ginger until well combined. Stir in peanut butter until smooth.
Pour the sauce into the skillet and bring to a gentle boil, then reduce heat to simmer.
Add the cooked noodles and toss thoroughly to coat with the sauce. Heat through until everything is evenly coated and warmed.
Remove from heat. Top with green onions, cilantro, and chopped peanuts. Serve immediately—can be enjoyed as is or paired with grilled chicken, shrimp, or tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
