Description
Simple, creamy, and delicious, this oil-free Spicy Peanut Noodles is brimming with nourishing veggies and ready in 30 minutes.
Ingredients
Skillet Ingredients:
- 4 cups tiny broccoli florets *
- 1 red bell pepper, cut into strips
- 1 large carrot, julienne slice *
Sauce Ingredients:
- 2 Tablespoons + 1 teaspoon unsalted natural peanut butter (+/-) *
- 3 Tablespoons reduced-sodium tamari *
- 2 Tablespoons pure maple syrup
- 2 teaspoon rice vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- ¼ cup + 1 Tablespoon low-sodium vegetable broth *
- ¼ teaspoon chili garlic paste (optional) (+/-) *
- ¼ teaspoon chipotle powder (optional) *
- 1 teaspoon cornstarch (or arrowroot powder)
Other ingredients:
- 6 to 10 oz. GF spaghetti (or rice noodles) *
- 1/8 to ¼ cup chopped roasted peanuts
- 3 to 5 green onions, sliced
Optional Toppings:
- Chopped peanuts
- Freshly chopped cilantro
- Sliced green onions
Instructions
- Cook the spaghetti according to package directions, drain and rinse with cold water to remove any excess starches and to stop the cooking process. Drain well, set aside.
- Place all the Sauce Ingredients into a bowl, whisk, set aside.
- Place the broccoli florets in the microwave for 2 minutes on high to enhance the cooking process (or steam).
- In an enamel/ceramic lined skillet or similar non-stick skillet, place the julienned carrots, sliced red bell peppers, and steamed broccoli florets. Sauté over medium-high heat until the veggies reach the desired tenderness. Add 1 to 2 Tablespoons of water to prevent sticking.
- Add the Sauce Mixture, stir until thickened, then add the cooked noodles, stir until well coated. Cook for several minutes, stirring constantly.
- Remove from heat, add the chopped peanuts and green onions, stir to combine.
- Serve topped with toasted sesame seeds and additional chopped peanuts.
Notes
*Tips for Success:
- Spiciness: This recipe has a delightful little kick of heat from the Huy Fong Chili Garlic Sauce and the chipotle powder. If you can leave out either one or both to remove any heat from the dish.
- Broccoli Florets: We used fresh broccoli florets, the microwaved them for 2 minutes to get them tender-crisp. 4 cups of broccoli florets equal approximately 10 oz. You can pretty much use any frozen or fresh vegetables that you wish in this dish. Just make sure the veggies are tender to your liking before adding the sauce as the rest of the dish comes together quickly.
- Julienne Sliced Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the look and texture of the julienne peeled carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
- Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation, as the amount of pasta indicated is the perfection sauce to pasta ratio. If you do wish to use more pasta, then cut back on the veggies used accordingly. Otherwise, you will end up with a dry dish.
- Amount of Peanut Butter: You can easily adjust the amount of peanut butter in this dish. Add more if you enjoy a more peanut butter flavor. We enjoyed the amount used in the ingredients list.
- Peanut Butter: Sauces that use peanut butter tend to become thick once refrigerated, feel free to a splash of warm water to loosen it up.
*Notes Continued:
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
*Chipotle Powder: We used Penzeys Chipotle Pepper Ground Red. It has a beautiful smoky flavor with a little kick of heat. It is unusual to add chipotle powder to an Asian dish; however, we loved the end result. If you are unsure, leave it out. We felt it adding a lot of dimension and depth to the dish. We loved it!
*Noodles: We used a regular spaghetti noodle (GF), however, feel free to use your favorite rice noodles or spaghetti.
*Serving: 4
*Storage: Refrigerate, use within 5 days