20 minute spicy peanut noodles! Spicy, creamy, peanut-y noodles tossed with broccoli, sweet peppers, caramelized mushrooms, and finished with fresh cilantro = a bowl of slurp-able deliciousness that's so tasty, it's downright addicting ... and 20 minutes is all it takes.
Ingredients
1 LB spaghetti noodles, or any noodles of choice
¾ LB broccoli, cut into florets
1 TBS avocado oil
½ LB mushrooms, thinly sliced
1 tsp kosher salt
1 orange or red bell pepper, thinly sliced
6 cloves fresh garlic, minced
2 TBS fresh ginger, minced
¾ cup smooth peanut butter, preferably no sugar added
¾ cup reserved pasta water
5 TBS chili garlic sauce or sambal oelek
5 TBS reduced sodium Tamari
3 TBS maple syrup
Juice of 1 fresh lime, about ¼ cup
1 tsp toasted sesame oil
Chopped cilantro, for serving
Toasted sesame seeds, for serving
Chopped peanuts, for serving
Red pepper flakes, for serving
Instructions
In a large pot, prepare noodles according to package directions. Drain, reserving ¾ cup of the water, rinse, and set aside.
In a separate pot, bring water to a boil. Once it reaches a boil, blanch broccoli florets for about 3 minutes. Drain and rinse with cold water to prevent the broccoli from cooking more. Set aside.
To make the sauce, combine the peanut butter, reserved pasta water, chili garlic sauce, tamari, maple syrup, lime juice, and sesame oil in a bowl. Whisk until smooth. Taste and adjust seasonings.
Toss noodles with veggies and peanut sauce, mixing until all the noodles are coated with sauce.
Serve with crushed peanuts, toasted sesame seeds, fresh cilantro, and some red pepper flakes.
ENJOY!
Notes
1. You can store the noodles, sauce, and veggies separate to keep them fresh for a longer period of time! When you're ready, just mix the ingredients together by plate, rather than all at once!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/20-minute-spicy-peanut-noodles/