Creamy Peanut Chili Noodles with Veggies
Creamy Peanut Chili Noodles with Veggies
Ingredients
For the Noodles
- 12 ounces ramen noodles, or other stir-fry noodles
- 2 cups broccoli florets
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
For the Creamy Peanut Chili Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon chili garlic sauce, or more to taste
- 1/4 cup water, or more, to thin
Instructions
- 1
Prepare the vegetables: Chop broccoli into florets, julienne or shred carrots, and thinly slice the red bell pepper. Slice green onions and chop peanuts for garnish.
⏱️ 10 min
- 2
Cook the noodles according to package directions. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water with the noodles to blanch them until tender-crisp. Drain the noodles and broccoli, then rinse with cold water to prevent sticking and stop cooking. Set aside.
⏱️ 8 min•🌡️ 212
- 3
While the noodles cook, prepare the creamy peanut chili sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili garlic sauce. Gradually whisk in 1/4 cup of water until the sauce reaches a smooth, creamy, and pourable consistency. Add more water if needed to thin to your desired consistency.
⏱️ 7 min
- 4
In a large bowl, combine the drained noodles and blanched broccoli. Add the julienned carrots and sliced red bell pepper.
⏱️ 3 min
- 5
Pour the creamy peanut chili sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 6
Serve the noodles immediately, garnished with sliced green onions and chopped roasted peanuts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peanut Chili Noodles with Veggies
For the Noodles
- 12 ounces ramen noodles, or other stir-fry noodles
- 2 cups broccoli florets
- 1 cup carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
For the Creamy Peanut Chili Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon chili garlic sauce, or more to taste
- 1/4 cup water, or more, to thin
Instructions
- 1
Prepare the vegetables: Chop broccoli into florets, julienne or shred carrots, and thinly slice the red bell pepper. Slice green onions and chop peanuts for garnish.
⏱️ 10 min - 2
Cook the noodles according to package directions. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water with the noodles to blanch them until tender-crisp. Drain the noodles and broccoli, then rinse with cold water to prevent sticking and stop cooking. Set aside.
⏱️ 8 min•🌡️ 212 - 3
While the noodles cook, prepare the creamy peanut chili sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili garlic sauce. Gradually whisk in 1/4 cup of water until the sauce reaches a smooth, creamy, and pourable consistency. Add more water if needed to thin to your desired consistency.
⏱️ 7 min - 4
In a large bowl, combine the drained noodles and blanched broccoli. Add the julienned carrots and sliced red bell pepper.
⏱️ 3 min - 5
Pour the creamy peanut chili sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 2 min - 6
Serve the noodles immediately, garnished with sliced green onions and chopped roasted peanuts.
⏱️ 1 min