Rice noodles with sauteed carrots, broccoli, bell pepper, and onion all tossed in a creamy peanut sauce. This rice noodles recipe is fresh and light with a kick of heat and a pop of flavor from the peanut sauce.
Ingredients
Rice Noodles:
- 8 oz rice noodles cooked according to package instructions
- 2 tbsp olive oil
- 1 small sweet onion diced
- 1 " piece fresh ginger peeled & minced (~2 tbsp)
- 3 cloves garlic minced
- 1 medium carrot peeled and cut into half moons
- ½ red bell pepper diced
- 1½ cups broccoli florets chopped small
- ¼ cup scallions
- ¼ cup fresh cilantro
- garnish: lime wedges
Spicy Peanut Sauce:
- ⅓ cup + 2 tbsp natural peanut butter
- ¼ cup water
- 2 tbsp soy sauce or sub coconut aminos to keep gf
- 2 tbsp honey or sub maple syrup or coconut sugar
- 2 tbsp fresh lime juice ~2-3 limes
- 2 tbsp sambal oelek chili paste or sub sriracha
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
Instructions
- Make your sauce. Add peanut butter, water, soy sauce, honey, fresh lime juice, sesame oil, and chili paste to a large bowl and blend with an immersion blender until smooth. Stir in red pepper flakes and set aside.
- Heat a large skillet to medium and add olive oil. Add onion and cook for 2-3 minutes, or until translucent.
- Next, add carrots, bell pepper, garlic, and ginger. Cook for an additional 3-4 minutes until veggies start to soften.
- Add broccoli florets and cook for an additional 2-3 minutes until softened.
- Turn heat to low and add cooked rice noodles, scallions, and 3/4 of the sauce to the pan, stirring until evenly combined.
- Remove from heat and top with fresh cilantro and remaining 1/4 of the spicy peanut sauce. Serve immediately and enjoy
Notes
- I prefer to use an immersion blender to make the sauce to ensure it combines evenly. If you don’t have one, you can mix together using a whisk.
- Feel free to get creative with what you add in - other delicious add ins would be shiitake mushrooms, spinach, purple cabbage, roasted tofu, etc.
- I find it easiest to add cooked rice noodles to the pan with the vegetables immediately after they are done cooking since they stick together easily.
- I often double this recipe so we can have leftovers to eat the next day!
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