Vegetable Peanut Noodles

Weeknight meals can sometimes just be so hard, getting a good meal on the table. From work, to practices, to homework it all adds up. Let these peanut noodles help get that meal on the table in no time. The sauce comes together really fast and then it’s just cooking the noodles and stir frying the vegetables and tossing it all together. Use up any vegetables you have in the fridge. It’s all about the sauce it’s sweet, tangy, spicy, nutty, creamy. It’s just so good! Plus you can make it gluten free depending on the noodles you use or vegan if you sub out the honey and add maple syrup! Also can be great to make ahead and serve hot or cold!

Ingredients

• 1 lb. favorite long cut pasta or rice noodles
• 1/2 cup creamy peanut butter
• 1/2 cup soy sauce, low sodium
• 4 garlic cloves, peeled and minced
• 1 inch fresh ginger, peeled and minced
• 2 tbsp. gochujang (Korean Chili paste)
• 2 tbsp. sesame oil
• 2 tbsp. rice wine vinegar
• 1 tbsp. honey

• 1/2 yellow pepper, thinly sliced
• 1/2 red pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, peeled and grated
• 1/2 cup purple cabbage, finely shredded
• toppings; cilantro, scallions and peanuts

Directions

Bring a large pot of salted water to boil. Cook the pasta or noodles for about 10-12 minutes until al dente.

While the pasta is cooking, in a food processor with a metal blade attachment add in the peanut butter, soy sauce, garlic, ginger, gochujang, sesame oil, rice wine vinegar and honey. Combine all together until smooth.

In a large skillet with about 2 tbsp. oil start cooking the peppers and broccoli and about half way through add a little stock or water. Continue for about 5-7 minutes until all the vegetables are tender. Once they are cooked add in the carrots and cabbage, drain the pasta, reserving 1 cup of pasta water to thin out the peanut sauce if needed and add into the veggies. Add in the peanut sauce and toss it all together. Garnish with the scallions, cilantro peanuts and serve!