Ingredients
For the Sauce:
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1/2 cup creamy peanut butter
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3 tbsp soy sauce (or tamari)
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2 tbsp lime juice (about 1 lime)
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1-2 tbsp maple syrup or brown sugar
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1-2 tsp sriracha or chili garlic paste (to taste)
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1 tsp rice vinegar
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1/3 cup warm water (to thin)
For the Noodles:
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8 oz noodles (ramen, rice noodles, or linguine)
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1 tbsp sesame oil or vegetable oil
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2 cups mixed stir-fry veggies (bell peppers, carrots, snap peas, red cabbage)
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2 green onions, sliced
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For garnish: chopped peanuts, cilantro, lime wedges
Instructions
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Cook noodles according to package directions. Drain and set aside.
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Whisk all sauce ingredients (peanut butter, soy sauce, lime juice, maple syrup, sriracha, rice vinegar, and warm water) in a bowl until smooth.
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Heat oil in a large wok or skillet over high heat. Add harder vegetables and stir-fry for 2-3 minutes until crisp-tender.
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Reduce heat to medium. Add cooked noodles and the prepared sauce to the skillet.
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Toss everything together for 1-2 minutes until heated through and evenly coated.
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Remove from heat and stir in green onions.
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Serve immediately, garnished with chopped peanuts, cilantro, and a lime wedge.
Notes
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Sauce Consistency: The sauce will thicken as it sits. Add more warm water, a tablespoon at a time, to reach your desired consistency.
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Veggie Prep: Cut vegetables into similar-sized pieces for even cooking.
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Make it Gluten-Free: Use tamari and gluten-free noodles.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Vegetarian