Rainbow Peanut Noodles
These peanut noodles are packed with veggies and made with ramen noodles and a delicious peanut butter sauce for a veggie-packed meal.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 18
Carbs 41
Protein 9
Yield 6
Ingredients
Sauce
- 2 tablespoons creamy, all-natural peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce
- 2 cloves garlic minced
- 1 teaspoon honey
- 2 teaspoons freshly grated ginger
- 2 teaspoons sriracha
- 1.5 tablespoons fresh lime juice
- ½ teaspoon fish sauce
- 1 tablespoon sesame oil
- 1/4 cup starchy pasta water
Vegetables
- 2 tablespoons sesame oil
- ½ large red onion thinly sliced
- 4 large carrots peeled and cut into matchsticks
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets cut into small bite-sized pieces
- 1 large red bell pepper thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- ½ cup fresh cilantro roughly chopped
- 3 green onions sliced
- 2 tablespoons roasted peanuts chopped
- Sesame seeds for serving
Other
- 9 oz. ramen noodles 3 packages of ramen noodles (we used noodles from a ramen package, but discarded the seasoning) Feel free to use any type of ramen noodle that you would like.
Instructions
- Prepare the peanut sauce: add all of the ingredients minus the starchy pasta water (this will be added later) into a small bowl. Whisk the ingredients together until combined and set aside.
- Cook the veggies: Heat a large, deep skillet over medium/high heat. Add the sesame oil. When the oil is fragrant, add the onion and sauté for 1-2 minutes.
- Next, add the matchstick carrots, garlic, and tomatoes to the pan and toss with the onion. Let the veggies sauté for another 2 minutes.
- Turn the heat to medium heat and add the broccoli, bell pepper, soy sauce, and lime juice to the skillet. Sauté until the broccoli turns a bright green color and the peppers soften (but aren’t mushy), about 4-5 minutes. Remove the veggies from the heat.
- Cook the ramen: Bring a large pot of salted water to a boil. Add the ramen noodles to the water and cook until they are al dente. Remove ¼ cup of starchy pasta water from the pot and set aside. Then, strain the noodles.
- Add the cooked noodles to the skillet with the veggies and toss until combined.
- Slowly add the starchy pasta water to the peanut sauce, whisking while you add the water until smooth.
- Finally, pour half of the peanut sauce over the noodles and veggies. Toss until all the ingredients are coated. Add the remaining sauce to the noodles and veggies and toss one last time*
- Top with fresh cilantro, green onions, peanuts, and a sprinkle of sesame seeds.
Tips & Notes
- For the peanut butter, we suggest that you don’t want to use a brand like Jiff or Skippy, they are a bit too sweet. We used an all-natural peanut butter to give it more of a savory sauce.
- When cooking the noodles, be sure not to overcook the noodles or they will get mushy.
- It’s better to undercook the noodles than overcook them.
Be sure the noodles are warm when you add the sauce to the noodles.
Watch it
Nutrition Facts
Calories: 353kcal | Carbohydrates: 41g | Protein: 9g | Fat: 18g | Fiber: 4g | Sugar: 7g