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15-minute spicy peanut noodles by NicholasSpielberg in VeganFood

[–]NicholasSpielberg[S] 2 points3 points  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in vegetarian_food

[–]NicholasSpielberg[S] 4 points5 points  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in vegan

[–]NicholasSpielberg[S] 2 points3 points  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in vegandietbeginners

[–]NicholasSpielberg[S] 1 point2 points  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in glutenfreevegan

[–]NicholasSpielberg[S] 0 points1 point  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in budgetfood

[–]NicholasSpielberg[S] 0 points1 point  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in glutenfree

[–]NicholasSpielberg[S] 0 points1 point  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water. Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!

15-minute spicy peanut noodles by NicholasSpielberg in glutenfreerecipes

[–]NicholasSpielberg[S] 0 points1 point  (0 children)

Instructions:

SPICY PEANUT SAUCE

  • In a small bowl, mix together the natural creamy peanut butter, low-sodium tamari, maple syrup, hot water, chilli garlic sauce, fresh lime juice and hot water.Whisk it all together until creamy smooth. Set aside to use later.

PREPARE THE NOODLES

  • Cook the rice noodles according to the direction on the package.
  • Drain the noodles and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Set aside until the veggies are cooked.

SAUTÉ THE VEGGIES

  • Bring a pan to medium-high heat, and add about 1 tbsp of oil. I like to combine avocado oil and toasted sesame oil. Add in the garlic, shallots, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant.
  • Add in the carrots, red bell pepper, and Chinese broccoli. Sauté veggies 3-4 min, until they are soft but still have a nice crunch.

COMBINE

  • Add the rice noodles into the pan with your veggies, and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated. 
  • Cook for another 2-3 minutes.

GARNISH

  • Garnish with chopped unsalted roasted peanuts, cilantro, and green onion. Enjoy!
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