QUICK & EASY ASIAN NOODLES WITH PEANUT SAUCE

PICTURE OF QUICK & EASY ASIAN NOODLES WITH PEANUT SAUCE

This is part two of my holiday series where I’ll show dishes can easily be made somewhere else in less than 20 minutes, with ingredients from the supermarket and no fancy kitchen toys. Here I have a basic recipe for Asian noodles with peanut sauce. Feel free to add onions, garlic, other veggies, tofu or any meat replacement.

 

Ingredients

Asian noodles 300g/ 10 oz

1 carrot

1/2 cup Broccoli

plant oil

1 tablespoon ginger, chopped

1/4 teaspoon red pepper flakes (or less if you don’t like it too spicy) 

1 tablespoon soy sauce

1 teaspoon maple syrup

4 tablespoons peanut butter

1 tablespoon rice vinegar 

5 tablespoons water

cilantro or parsley

red cabbage

lime 

peanuts

picture of ingredients for asian noodles

 

Instructions 

Cut the carrot, to cherry blossoms if you like or just into slices, wash the broccoli and cut it.

Then heat water for the noodles. 

Chop ginger and peanuts and cut red cabbage and cilantro.

Boil noodles according to instructions. 

Roast broccoli and carrots at moderate heat in a skillet for a few minutes. If you’re adding onions, garlic, other veggies, tofu or any meat replacement, they can go into the skillet now as well.

Drain noodles.

Remove broccoli and carrots from the skillet and sauté ginger for a moment. Add 1 teaspoon maple syrup, 1 fourth teaspoon red pepper flakes, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 4 tablespoons peanut butter and 5 tablespoons water, and stir to a creamy sauce. 

Add noodles, stir again and then add broccoli and carrots. 

Stir-fry a little more, then put on plates and arrange with red cabbage, cilantro, peanuts and lime wedges. 

Serve with extra soy sauce to taste.

 

VIDEO TUTORIAL

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https://youtu.be/8VHtdEv8JRI

 

PRINT RECIPE

QUICK & EASY ASIAN NOODLES WITH PEANUT SAUCE

Total Time: 20 minutes

Yield: 2

Ingredients

  • Asian noodles 300g/ 10 oz
  • 1 carrot
  • 1/2 cup Broccoli
  • plant oil
  • 1 tablespoon ginger, chopped
  • 1/4 teaspoon red pepper flakes (or less if you don’t like it too spicy)
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup
  • 4 tablespoons peanut butter
  • 1 tablespoon rice vinegar
  • 5 tablespoons water
  • cilantro or parsley
  • red cabbage
  • lime
  • peanuts

Instructions

  1. Cut the carrot, to cherry blossoms if you like or just into slices, wash the broccoli and cut it.
  2. Then heat water for the noodles.
  3. Chop ginger and peanuts and cut red cabbage and cilantro
  4. Boil noodles according to instructions.
  5. Roast broccoli and carrots at moderate heat in a skillet for a few minutes. Feel free to add onions, garlic, other veggies, tofu or any meat replacement.
  6. Drain noodles.
  7. Remove broccoli and carrots from the skillet and sauté ginger for a moment. Add 1 teaspoon maple syrup, 1 fourth teaspoon red pepper flakes, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 4 tablespoons peanut butter and 5 tablespoons water, and stir to a creamy sauce.
  8. Add noodles, stir again and then add broccoli and carrots.
  9. Stir-fry a little more, then put on plates and arrange with red cabbage, cilantro, peanuts and lime wedges.
  10. Serve with extra soy sauce to taste.
https://flymetotheveganbuffet.com/quick-easy-asian-noodles-with-peanut-sauce/

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VEGAN QUICK & EASY ASIAN NOODLES WITH PEANUT SAUCE

 

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