Rainbow Peanut Noodles
Servings 6
Ingredients
- 2 tablespoons creamy all-natural peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce
- 2 cloves garlic minced
- 1 teaspoon honey
- 2 teaspoons freshly grated ginger
- 2 teaspoons sriracha
- 1.5 tablespoons fresh lime juice
- 1/2 teaspoon fish sauce
- 1 tablespoon sesame oil
- 1/4 cup starchy pasta water
- 2 tablespoons sesame oil
- 1/2 large red onion thinly sliced
- 4 large carrots peeled and cut into matchsticks
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup broccoli florets cut into small bite-sized pieces
- 1 large red bell pepper thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro roughly chopped
- 3 green onions sliced
- 2 tablespoons roasted peanuts chopped
- Sesame seeds for serving
- 9 oz. ramen noodles
Instructions
- Prepare the peanut sauce by whisking together all ingredients except starchy pasta water in a small bowl. Set aside.
- In a large skillet, sauté onion in sesame oil for 1-2 minutes.
- Add carrots, garlic, and tomatoes; sauté for another 2 minutes.
- Reduce heat, add broccoli, bell pepper, soy sauce, and lime juice. Sauté for 4-5 minutes until broccoli is bright green.
- Boil ramen noodles until al dente, then strain, reserving 1/4 cup pasta water.
- Combine noodles with veggies in the skillet.
- Slowly whisk starchy pasta water into peanut sauce until smooth, then pour over noodles and veggies.
- Toss until coated, then top with cilantro, green onions, peanuts, and sesame seeds.
Notes
- Opt for all-natural peanut butter for a savory sauce.
- Avoid overcooking noodles to prevent mushiness.
- Ensure noodles are warm when adding sauce for better absorption.