Creamy Peanut Noodles with Mixed Vegetables
You can make this dish spicy by adding extra chili, or skip the spice completel! Use any flat noodle of choice (rice or wheat), and your favorite vegetables…or whatever you still have in the fridge! So easy and tasty!
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3 minced garlic cloves (~1 tbsp)
1 tbsp grated ginger
1 tbsp sambal oelek (more or less to preference)
1/2 tbsp cooking oil
1/3 cup peanut butter*
1 cup coconut milk (can)
1/3 cup of water
1 tbsp coconut sugar
Salt, coconut aminos or soy sauce to taste
Juice of 1-2 limes
10 oz noodles of choice
(I used broccoli, carrots, bell pepper, corn and mushrooms)
Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside.
Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.
Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.
Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.
Serve with optional toppings, and enjoy!
(Makes 2 large servings)
*always use real peanut butter – crunchy or smooth – made with only peanuts (and maybe salt)
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