This is part two of my holiday series where I’ll show dishes that 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 noodles with peanut sauce. Feel free to add onions, garlic, other veggies, red cabbage, beans, tofu or any meat replacement.
This is something I like to cook for my dad whose kitchen is a bit basic and who refuses to eat onions.
Would you like to see the video first?
Recipe for the noodles with peanut sauce
Serves 2, about 20 minutes
Ingredients
mie noodles 250g/ 9 oz
1 carrot
1/2 cup Broccoli
plant oil
1 tablespoon ginger, chopped
1/4 teaspoon red pepper flakes or fresh chili rings (optional)
1 tablespoon soy sauce
1 teaspoon maple syrup
4 tablespoons peanut butter
1 tablespoon rice vinegar
5 tablespoons water
cilantro or parsley
lime
peanuts
How to make the noodles with peanut sauce
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. Reduce the heat, 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, turn the heat up again, stir and then add broccoli and carrots.
Stir-fry a little more, then put on plates and arrange with cilantro, peanuts and lime wedges and maybe fresh chili rings.
Serve the noodles with peanut sauce with extra soy sauce to taste.
Ingredients
- noodles 250g/ 9 oz
- 1 carrot
- 1/2 cup Broccoli
- plant oil
- 1 tablespoon ginger, chopped
- 1/4 teaspoon red pepper flakes or fresh chili
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 4 tablespoons peanut butter
- 1 tablespoon rice vinegar
- 5 tablespoons water
- cilantro or parsley
- lime
- peanuts
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. Feel free to add onions, garlic, other veggies, tofu or any meat replacement.
- Drain noodles.
- Remove broccoli and carrots from the skillet and sauté ginger for a moment. Reduce the heat, 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, turn heat back up, stir again and then add broccoli and carrots.
- Stir-fry a little more, then put on plates and arrange with cilantro, peanuts and lime wedges, and maybe fresh chili rings.
- Serve with extra soy sauce to taste.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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