Peanut Noodles

If you're looking for an easy comfort food meal for dinner, then try these peanut noodles. The recipe is super easy to make, packed with flavor, and completely vegan!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 9

Cook Time 11

Servings servings

Calories 580kcal

Author Sina

Ingredients

1/2 cup water
1/4 cup unsweetened natural peanut butter
1/4 cup soy sauce
2 1/2 teaspoons rice wine vinegar
1 tablespoon maple syrup
juice of 1/2 lime
1/4 cup + 1 tablespoon canned coconut milk
1 teaspoon red curry paste
1 teaspoon roasted sesame oil
5 green onions
2 cloves of garlic
1 1 inch piece fresh ginger
1 small zucchini (about 5 oz)
1 1/2 cups broccoli florets
2 carrots
1 red bell pepper
9 oz rice noodles

Instructions

Cook the rice noodles according to the instructions on the package. Set aside. Place all ingredients in a blender.
Process until smooth. / (If you're using a Thermomix like I did choose: 3 min/ speed 3/70°C).
Transfer to a small bowl and set aside for later.
Finely chop the garlic and the ginger and cut the green onions into rings. Then heat the sesame oil in a large pan and cook it for 3 minutes on high heat. Stir constantly. / (If you're using a Thermomix choose: 5 sec/speed 8 and then 3 min/120 °C/wooden spoon (soft stir) without measuring lid).
Cut the red bell pepper into thin strips, the broccoli into small florets, the zucchini into half moons, and the carrots into thin slices.
Add the vegetables and 2/3 of the peanut sauce to the green onion, ginger, and garlic mixture in the pan. Cook for 5 minutes on high heat. Stir constantly. / (If you're using a Thermomix choose: 5 min/120 °C/ speed 1).
Place into a large bowl and add the cooked rice noodles and the remaining peanut sauce. Toss until well combined. If you want you could add some green onion rings and red pepper flakes on top.

Notes

If you want to add some more protein to this dish, you could add air fryer tofu cubes or marinated tofu before serving it.
For a healthier version, you could use brown rice noodles instead of regular ones.
Every red curry paste is a bit different, so you might have to adjust the amount you're using depending on the spiciness and your personal taste. Mine was very mild.
Stored in an airtight container in the fridge, this dish will last up to 3 days.

Nutrition