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PEANUT SESAME NOODLES by @thefoodietakesflight

Good for 2-3 servings

180g dry rice noodles or other noodles
½ medium red onion, sliced into strips
½ cup sliced bell peppers, sliced into strips*
1/2 medium carrot, sliced into strips*
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
Chopped spring onions, for topping
Sesame seeds, for topping

note *veggies are really up to you! You can use what you have available!

SAUCE
¾ cup warm water
2.5 tbsp peanut butter (I used slightly salted and sweetened peanut butter)
3 cloves garlic, minced
2 tbsp sesame oil (highly recommend, but feel free to use other oil)
2 tbsp maple syrup or other liquid sweetener, can be subbed with sugar
4 tbsp soy sauce, or to taste
1 tsp sriracha (optional), adjust according to desired spice

CORNSTARCH SLURRY
1/2 tbsp cornstarch + 1 tbsp room temperature water, mixed into a slurry

STEPS
Pour boiling hot water over the noodles. Carefully break apart. Leave to sit for a few minutes until pliable and half-cooked. Drain the water afterwards.
Mix all sauce ingredients EXCEPT the cornstarch slurry in a bowl until smooth. Adjust flavours based on desired taste. Set aside.
In a large pan, heat the 2 tbsp sesame oil or other oil. Sauté the onions, bell peppers, and other veggies.

Add in the tofu and other veggies you’re using. Sauté until tender.
Add in the noodles. Pour in the sauce while mixing the noodles.
Cook for another 3-5 minutes on medium to high heat. Pour in the cornstarch slurry and mix well until sauce has thickened and is absorbed by the noodles.
Turn off heat. Top with sesame seeds and spring onions, if using. Enjoy while hot!
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