Peanut Noodles
During the height of the lockdown period, I was making these noodles almost every day. They brought me joy during an otherwise dark time. They are satisfying, easy, and they taste great leftover as well. Give these peanut noodles a try for a delicious, healthy lunch.
- 6 ounces Soba noodles (a)
- 2 tablespoons vegetable oil
- 3/4 red bell pepper (sliced)
- 1 large carrot (diced)
- 1/2 head broccoli (chopped roughly)
- 2 cups green cabbage (chopped)
- 1/2 cup peanut butter
- 1/2 cup water
- 1/4 cup soy sauce (b)
- 2 cloves garlic (minced)
- 1 teaspoon hot sauce
- 3 tablespoons maple syrup (c)
- Step 1
Make the noodles according to the package instructions, rinse with cold water to prevent sticking, and set aside
- Step 2
Add all chopped veggies into a large saucepan with the vegetable oil and pan fry until bright and soft, about 15 minutes
- Step 3
While veggies are cooking, make sauce by combining sauce ingredients and stirring well so the peanut butter is incorporated evenly
- Step 4
Pour peanut sauce into the large saucepan and cook it with the veggies until it covers the veggies
- Step 5
Add in the cold noodles and stir together in the pan
- Step 6
Serve hot
Servings 3
- Amount Per Serving
- Calories 644kcal
- % Daily Value *
- Total Fat 31g48%
- Sodium 1888.99mg79%
- Potassium 738mg22%
- Total Carbohydrate 74g25%
- Sugars 20g
- Protein 21g42%
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.