Craving a quick, delicious meal that transports you straight to the vibrant streets of Asia without breaking a sweat? Look no further! These Asian Noodles with Not So Spicy Peanut Sauce are about to become your new culinary obsession. Imagine twirling your fork into a perfect blend of silky rice noodles, crisp vegetables, and a creamy, tangy peanut sauce that's so irresistible, you'll want to lick the plate clean. Whether you're a busy professional, a cooking novice, or a seasoned chef, this recipe promises to deliver maximum flavor with minimal effort!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 8 ounces rice noodles
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon chili paste (optional)
- 2 green onions, chopped
- 1 cup mixed vegetables (carrots, bell peppers, snap peas)
Instructions
- Begin by gathering all your ingredients. Ensure you have 8 ounces of rice noodles, 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of lime juice, and optional 1 teaspoon of chili paste if you prefer a little heat. Also, prepare 2 chopped green onions and 1 cup of mixed vegetables such as carrots, bell peppers, and snap peas.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the rice noodles and cook according to the package instructions, typically around 5-7 minutes, until they are tender but still firm. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the peanut sauce. In a medium bowl, combine the peanut butter, soy sauce, honey, lime juice, and chili paste (if using). Whisk the ingredients together until smooth and well combined. If the sauce is too thick, you can add a tablespoon of warm water to reach your desired consistency.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This will also help to separate the noodles and prevent them from becoming mushy.
- In a large skillet or wok, add a splash of oil over medium heat. Once hot, add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp. You want them to retain some crunch for added texture in the dish.
- Add the drained rice noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and vegetables, tossing everything together gently to ensure the noodles and veggies are evenly coated with the sauce.
- Cook the noodle mixture for an additional 2-3 minutes, stirring frequently, until everything is heated through. If you like, you can add more soy sauce or lime juice to taste at this point.
- Once everything is well combined and heated, remove the skillet from the heat. Transfer the noodles to a serving platter or individual bowls.
- Garnish the dish with the chopped green onions on top for a fresh flavor and a pop of color. Serve immediately and enjoy your Asian Noodles with Not So Spicy Peanut Sauce!
- Lastly, don’t forget to extend an invitation to your friends or family to join you in enjoying this delightful meal together!
Tips
- Noodle Ninja Trick: Always rinse rice noodles in cold water after cooking to stop the cooking process and prevent them from becoming a sticky mess.
- Sauce Salvation: If your peanut sauce is too thick, don't panic! A tablespoon of warm water can help you achieve the perfect consistency.
- Veggie Variation: Feel free to swap out the suggested mixed vegetables with whatever is in your fridge. Zucchini, broccoli, or mushrooms work wonderfully!
- Spice Control: The chili paste is optional, so adjust to your heat tolerance. Start with a small amount and add more if you're feeling adventurous.
- Meal Prep Magic: This dish can be prepared ahead of time and tastes just as delicious when reheated, making it perfect for busy weeknights.
- Protein Power-Up: Want to make this a more substantial meal? Add some grilled chicken, tofu, or shrimp to amp up the protein.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
