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Rainbow Peanut Noodles

Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.