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Peanut Noodles
18
Servings
13
Ingredients
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Ingredients
Makes 18 servings- Coconut Milk 2.0 can(s)
- Srichacha 0.5 bottle(s)
- Bell Peppers 2.0 whole
- Broccoli Crowns 3.0 whole
- Tofu 3.0 package(s)
- Limes 2.0 whole
- Tamari (Soy Sauce) 1.0 jar(s)
- Rice Noodles 4.0 pound(s)
- Peanut Butter 0.5 jar(s)
- Brown Sugar 0.05 bag(s)
- Ginger 3.0 ounce(s)
- Garlic Head 1.0 whole
- Green Onion 1.0 whole
Dietary Restrictions
Soy
Peanuts
Tree Nuts
Recipe Instructions
Chop green onions, bell peppers, and broccoli. Mince garlic and ginger. Slice limes.
In large pot bring water to boil and add rice noodles. Cooking till tender –5-7 minutes. Watch closely as rice noodles will become mushy if overcooked. They still have a lot of stirring and some cooking after you drain them!
In skillet, cook garlic and ginger until aromatic. Add in chopped veggies and cook over medium heat. Cook until tender. Add coconut milk.
In the same skillet, melt peanut butter over low heat. Add brown sugar and soy sauce to taste.
Reserve some water when straining noodles. This can be useful to help thin the sauce when mixing with the noodles. Drain noodles and combine with sauce/veggie mixture.
Make sure to mix well before serving. There is a tendency for veggies/sauces/seasonings to remain at the top 1/4, while bottom 3/4 of pot is all plain noodles.
Serve with extra green onions, and lime slices. Enjoy!
