Peanut Butter Noodles Easy (Printer-Friendly Version)
Flavorful peanut butter noodles with veggies, ready fast. Toss in your favorite protein for a satisfying twist.
# What You'll Need:
→ Noodles
01 -
8 ounces dried rice noodles
→ Vegetables
02 -
1 red bell pepper, sliced
03 -
1 large carrot, julienned
→ Sauce
04 -
1/3 cup creamy peanut butter
05 -
1 cup low sodium chicken broth
06 -
1/4 cup soy sauce
07 -
2 cloves garlic, minced
08 -
2 teaspoons cornstarch
09 -
2 tablespoons lime juice
10 -
1 tablespoon honey
11 -
1 teaspoon sriracha
12 -
1/2 teaspoon ground ginger
→ Cooking Oil
13 -
2 tablespoons peanut oil
→ Garnishes
14 -
1/4 cup chopped roasted peanuts
15 -
2 green onions, sliced
16 -
2 tablespoons chopped fresh cilantro
17 -
Lime wedges, for serving
# Steps to Follow:
01 -
Cook rice noodles according to package instructions in boiling water until just tender, approximately 5 minutes. Drain and rinse thoroughly with cold water to halt cooking.
02 -
Heat peanut oil in a large skillet over medium-high heat. Add red bell pepper and carrot. Sauté for 3 minutes until slightly softened.
03 -
In a mixing bowl, whisk together chicken broth, peanut butter, soy sauce, garlic, cornstarch, lime juice, honey, sriracha, and ground ginger until smooth.
04 -
Pour sauce mixture into the skillet with the vegetables. Bring to a gentle boil, then reduce heat and simmer until slightly thickened, about 2 minutes.
05 -
Add cooked rice noodles to the skillet. Toss thoroughly to coat the noodles evenly with sauce and vegetables.
06 -
Divide among serving bowls. Top with chopped peanuts, green onions, and cilantro. Serve with lime wedges on the side.
# Additional Tips:
01 -
To reduce sodium, use low sodium versions of chicken broth and soy sauce. Spaghetti or lo mein noodles can be substituted if desired.
02 -
For extra protein, add cooked chicken, beef, shrimp, pork, or scrambled eggs just before serving.