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For this spicy peanut veggie noodles recipe, you will need: - 8 oz rice noodles - 1 cup bell peppers (red and yellow), sliced - 1 cup snap peas, trimmed - 1 medium carrot, julienned - 1 cup broccoli florets - 2 green onions, chopped - ¼ cup cilantro, chopped - ⅓ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - Crushed peanuts for garnish You can enhance the dish with these extra ingredients: - Chopped scallions for more flavor - Sesame seeds for a crunchy topping - More veggies like zucchini or mushrooms Each serving of spicy peanut veggie noodles contains: - Calories: 400 - Protein: 12g - Carbs: 60g - Fat: 16g - Fiber: 4g This dish offers a good mix of veggies and protein. Plus, it's tasty and filling! First, cook the rice noodles. Follow the package instructions closely. Usually, this takes about 4 to 6 minutes. Drain the noodles and set them aside. Toss them with some sesame oil. This prevents sticking and adds flavor. Next, let’s prepare the veggies. Slice one cup of red and yellow bell peppers. Trim one cup of snap peas. Julien the medium carrot. Cut it into thin strips. Break one cup of broccoli into small florets. Chop two green onions and a quarter cup of cilantro. Set all these vegetables aside for later. Now, we will make the sauce. In a medium bowl, add one-third cup of creamy peanut butter. Pour in three tablespoons of soy sauce and two tablespoons of lime juice. Add one tablespoon of sriracha for heat. If you like it spicier, add more sriracha. Finally, add two minced garlic cloves and one teaspoon of grated ginger. Whisk everything together until it is smooth. It’s time to combine everything. Heat some sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, toss in the bell peppers, snap peas, carrots, and broccoli. Stir-fry for about 5 to 7 minutes. The veggies should be tender yet crisp. Now, add the cooked rice noodles to the skillet. Pour the spicy peanut sauce over the noodles. Gently toss everything together until coated. Finally, mix in the chopped green onions and cilantro. Add salt and pepper to taste. Serve the noodles warm, garnished with crushed peanuts and more cilantro if you want. Enjoy your meal! To cook the rice noodles well, follow the package instructions carefully. Use plenty of water. Bring it to a boil before adding the noodles. Stir them gently to prevent sticking. Cook until they are firm but tender. Drain them and rinse with cold water to stop cooking. Toss with a bit of sesame oil to keep them from clumping together. If you like heat, add more sriracha. Start with one tablespoon, then taste the sauce. Mix well before adding more. You can also add red pepper flakes for extra kick. If it gets too spicy, balance it with more peanut butter or lime juice. For a richer taste, try adding sesame seeds or crushed peanuts. They add crunch and extra flavor. You can also mix in proteins like tofu or chicken for heartiness. Fresh herbs like basil or mint can brighten the dish. Experiment with your favorite vegetables for variety. {{image_2}} You can boost your Spicy Peanut Veggie Noodles with protein. Tofu works great for a plant-based option. Use firm or extra-firm tofu. Press it to remove water, then cut it into cubes. Sauté the tofu until golden and crispy before adding it to the noodles. If you prefer meat, chicken is an excellent choice. Cook bite-sized pieces of chicken in the skillet until they’re fully cooked. Then, mix them in with the noodles and veggies. To make this dish gluten-free, swap the soy sauce for tamari. Tamari is a gluten-free soy sauce that gives great flavor. You can also use gluten-free rice noodles or quinoa noodles. Both options will work well and keep the dish tasty. Just make sure to check the package for cooking times, as they may differ. Making this dish vegan is simple. The recipe is nearly vegan already! Just ensure you choose vegan soy sauce and peanut butter. Most brands are vegan, but it’s always good to check. If you want to add more veggies, consider mushrooms or zucchini for extra flavor. These additions will keep the dish fresh and vibrant. After you enjoy your Spicy Peanut Veggie Noodles, you may have some left. Store the leftovers in an airtight container. Keep them in the fridge. They will stay fresh for about 3 to 4 days. Make sure to cool the noodles to room temperature before sealing them. This helps prevent sogginess. Reheating is easy! You can use a microwave or a stove. If using a microwave, place the noodles in a bowl. Add a splash of water to keep them moist. Heat in short bursts, stirring in between. On the stove, heat a skillet over low heat. Add the noodles and a bit of water. Stir until warmed through. This way, they stay tasty and do not dry out. You can freeze Spicy Peanut Veggie Noodles too! Place them in a freezer-safe container. Make sure to leave space for expansion. They can last up to 2 months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat them as mentioned above. Freezing keeps the flavors intact, so enjoy them later! To make Spicy Peanut Veggie Noodles vegan, simply substitute soy sauce with a vegan brand. Check the label for any animal products. Use rice noodles as they are usually vegan. The creamy peanut butter is often vegan, but double-check the ingredients. You can also add more veggies or tofu for protein. If you can't find rice noodles, try using whole wheat noodles or soba noodles. Both options work well with the spicy peanut sauce. You can also use zucchini noodles for a low-carb choice. Just remember to cook them lightly to keep them fresh and crunchy. Yes! You can prep the veggies and sauce a day in advance. Store the veggies in the fridge in an airtight container. Keep the peanut sauce separate to maintain the flavor. When ready to eat, just cook the noodles and combine everything. This saves time on busy days. Spicy Peanut Veggie Noodles pair well with a simple green salad. A cucumber salad with rice vinegar adds a nice crunch. You can also serve spring rolls for a fresh bite. Any of these sides will enhance your meal and add variety. In this post, you learned how to make tasty Spicy Peanut Veggie Noodles. We covered the key ingredients, step-by-step cooking, and helpful tips. You can adjust spice levels and add proteins like tofu or chicken. Storing leftovers is easy, and reheating is simple. For more flavor, try different veggies. Now it’s your turn to create your dish! Enjoy the fun of making and sharing this meal with friends.

Spicy Peanut Veggie Noodles

Savor the flavors of Spicy Peanut Veggie Noodles with this quick and easy recipe! Perfectly cooked rice noodles tossed with colorful veggies and a creamy, spicy peanut sauce make for a delightful meal that’s ready in just 30 minutes. Elevate your dinner experience and satisfy your cravings with this delicious dish. Click to explore the full recipe and bring some spice to your table tonight! #SpicyPeanutNoodles #VeggieNoodles #HealthyEating #QuickRecipes
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Ingredients
  

8 oz rice noodles

1 cup bell peppers (red and yellow), sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

1 cup broccoli florets

2 green onions, chopped

¼ cup cilantro, chopped

⅓ cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon sriracha (adjust to taste)

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Crushed peanuts for garnish

Instructions
 

Cook the rice noodles according to the package instructions. Drain and set aside, tossing with a little sesame oil to prevent sticking.

    In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

      Add bell peppers, snap peas, carrots, and broccoli to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are just tender but still crisp.

        In a medium bowl, whisk together creamy peanut butter, soy sauce, lime juice, and sriracha until smooth and combined. Adjust spiciness by adding more sriracha if desired.

          Transfer the cooked rice noodles into the skillet with the vegetables. Pour the peanut sauce over the noodles and gently toss everything together until evenly coated.

            Stir in chopped green onions and cilantro, and season with salt and pepper to taste.

              Serve the noodles warm, garnished with crushed peanuts and extra cilantro if desired. Enjoy!

                Prep Time: 15 min | Total Time: 30 min | Servings: 4