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
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)
2 tablespoons soy sauce
2 tablespoons maple syrup
1/2 cup peanut butter
1 tablespoon rice vinegar
1/2 cup coconut milk or water
cilantro
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 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 2 tablespoons maple syrup, 1/4 teaspoon red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, peanut butter and coconut milk or 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 and peanuts.
Serve the noodles with peanut sauce with extra soy sauce to taste.
QUICK & EASY NOODLES WITH PEANUT SAUCE
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
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1/2 cup peanut butter
- 1 tablespoon rice vinegar
- 1/2 cup coconut milk or water
- cilantro
- 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 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 maple syrup, 1/4 teaspoon red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, peanut butter and coconut milk or 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 and peanuts.
- 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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