Peanut Noodles

We spent the past few days in beautiful San Diego and I am currently suffering from vacation withdrawals. It was practically torture to go from perfect 75°F weather and beautiful beaches to the 105°F desert. The only thing making me feel better is seeing Chewie and the thought of sleeping in my own bed tonight. AND the thought of sharing this Peanut Noodles recipe with you guys! Don’t you just hate the journey home from vacation? That’s always the absolute worst part. Luckily we drove to SD and it’s only about a 5 hour drive from Phoenix so it wasn’t too painful.

Have you been on any fun getaways this summer?

The other crappy part about returning home from a vacation is that you have NO food in the house. Plus you’ve just spent the past days eating out constantly. Right now I am craving these Peanut Noodles like crazy! I am exhausted and would love the surge of energy they always give my body. I’m off to the store to stock up on all the ingredients I need! I hope you guys add this one to your menu soon, it’s great for dinner and the leftovers are perfect for lunch. You can’t beat the rich, creamy, and satisfying peanut sauce paired with the chewy buckwheat soba noodles and the crisp bell peppers, snap peas, and carrots. So many colors, flavors, and textures!

If you make this recipe, be sure to take a picture and tag it #handletheheat on Instagram. Noodle dance!

5 from 2 votes

How to make

Peanut Noodles

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

This Peanut Noodles recipe is my favorite vegetarian dish loaded with tons of bold Asian flavors alongside ultra healthy and energy-boosting ingredients. 

Ingredients

• 12 ounces buckwheat soba noodles, or any other whole grain noodle
• 1 cup low-sodium chicken or vegetable broth
• 1/4 cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1/2 cup natural peanut butter
• 1 tablespoon honey
• 1 teaspoon Sambal Oelek (Asian chili sauce)
• 1/4 teaspoon salt
• 2 teaspoons vegetable oil
• 1 large red bell peppers, seeded and sliced into thin strips
• 8 ounces snap peas, strings removed
• 2 carrots, peeled and cut into thin strips
• 1 (1-inch) piece fresh ginger, peeled and grated
• 2 green onions, sliced
• 3 garlic cloves, minced
• Lime wedges, for serving

Directions

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.
2. Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.
3. Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.
4. Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

Course: Main Course

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias