Imagine a dish that combines the creamy richness of peanut butter, the delicate texture of rice noodles, and a burst of vibrant vegetables - all packed into one irresistible vegan casserole that will make your taste buds dance with joy! This Vegan Peanut Butter Noodle Casserole is not just a meal; it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 1 cup peanut butter
- 1/4 cup soy sauce
- 1 cup broccoli, chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- 1 tbsp sriracha (optional)
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with cooking spray or oil.
- Bring a large pot of water to a boil. Cook rice noodles according to package instructions, typically 3-4 minutes until al dente. Drain and rinse with cold water to stop cooking, then set aside.
- In a large mixing bowl, whisk together peanut butter, soy sauce, minced garlic, sesame oil, and sriracha (if using) until smooth and well combined. The sauce should be creamy and slightly runny.
- Chop broccoli into small florets and slice red bell pepper into thin strips. If desired, briefly blanch the broccoli in boiling water for 1-2 minutes to soften slightly.
- Add cooked rice noodles, chopped broccoli, and sliced bell peppers to the peanut butter sauce. Toss gently to ensure everything is evenly coated.
- Transfer the noodle mixture to the prepared casserole dish, spreading it evenly. Cover with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 20-25 minutes, until the vegetables are tender and the edges of the noodles start to crisp slightly.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions before serving.
- Serve hot, optionally with extra sriracha or soy sauce on the side for additional flavor.
Tips
- Noodle Texture is Key: Be careful not to overcook your rice noodles. They should be al dente before mixing with the sauce, as they'll continue to cook in the oven.
- Sauce Consistency Matters: If your peanut butter sauce seems too thick, add a little warm water or vegetable broth to achieve a smooth, creamy consistency that coats the noodles evenly.
- Customize Your Veggies: Feel free to swap or add different vegetables based on what you have on hand. Carrots, snap peas, or spinach can be great alternatives or additions.
- Spice Level Control: Adjust the sriracha to your preference. For a milder version, start with less, or omit it entirely for a kid-friendly dish.
- Make It Ahead: This casserole can be prepared in advance and refrigerated before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Garnish Generously: The chopped green onions aren't just for looks - they add a fresh, sharp flavor that complements the creamy peanut sauce perfectly.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 22g
Fat: 38g
Saturated Fat: 8g
Cholesterol: 0mg
