Ingredients
Scale
Noodle Stir Fry
- 1 package udon or any noodles of choice see notes below
- ½ cup bell peppers sliced into thin strips
- ½ cup carrots sliced into thin strips
- ¾ cup green onions chopped
- ¼ cup cilantro chopped
- ½ cup salted roasted peanuts roughly chopped
Peanut Sauce
- ½ cup creamy peanut butter or chunky
- 3 tbsp soy sauce
- 1 tsp rice wine vinegar or distilled is vinegar
- ½ tbsp sesame oil
- 2 tbsp brown sugar or honey
- 2 tbsp sambal or sriracha
- 2 garlic cloves grated
- ½ tsp ginger grated
- ¼ cup water
Instructions
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Boil your choice of noodles according to the package. Once its cooked, drain and drizzle with a little oil and set aside.
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Combine all the ingredients for the peanut sauce and set aside.
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In a pan with a little oil, over high heat stir fry your chopped peppers ,carrots and scallions, cook for 3-5 mins.
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Add the noodles and sauce to the stir fry, combine until everything is coated in the sauce and garnish with chopped cilantro and peanuts. You can add toasted sesame seeds and extra scallions if you want a extra crunch!
Notes
- If you’re straying away from gluten, use glass/cellophane noodles, they are fat-free, gluten-free, and are delicious.
- You can use the peanut sauce over a quinoa Thai salad and ditch the carbs. Mix this sauce with 1 cup cooked quinoa and 1 cup coleslaw mixture.
- I have made this sauce and stored in a air tight mason jar for other recipes such as Thai chicken lettuce wraps.
- For any of my meat and sea food lovers out there you can add chicken or shrimp to this dish!
- Feel free to use any veggies of choice or what you have already on hand!
- These are the noodles I used.
- Prep Time: 10
- Cook Time: 15
- Category: dinner, entree
- Cuisine: Thai
Keywords: cajun pasta, chili noodles, peanut noodles, thai food, thai peanut noodles
