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–+ servings
Noodles with peanut sauce: Nina Bolders Food Photography

QUICK & EASY NOODLES WITH PEANUT SAUCE

Basic recipe for peanut noodles, my quick and easy crowd pleaser: ready in 20 minutes, to be enjoyed warm or cold, many possible variations
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course mains, Quick & easy meals, Recipes
Cuisine Fusionsküche
Servings 2 Servings

Recommended Equipment

knife*
veggie peeler*
cutting board*
saucepan*
kitchen scales*
salad spinner* optional
colander*
measuring spoons*
measuring cup*
garlic press* optional
frying pan*
spatula*
Blender (Nutribullet)* optional

Ingredients
  

  • 1 medium sized carrot
  • 1 handfull of broccoli
  • 1 piece of ginger (thumb sized)
  • 1 garlic clove
  • 150 ml hot water
  • 100 g creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons red curry paste check if vegan
  • 1 tablespoon plant oil
  • 200 g mie noodles
  • 1 teaspoon roasted sesame oil optional
  • 1/4 teaspoon mild red pepper flakes or to taste
  • 1 handful of cilantro leaves
  • 2 tablespoons chopped peanuts optional
  • 1 lime, cut in wedges optional

Instructions
 

  • First, gather your equipment and all the ingredients. This makes cooking much more relaxed, and you won’t forget anything 🙂
  • Slice the carrot into rounds and cut the broccoli into small florets, chop ginger and garlic. If using a garlic press, just peel it for now. Wash the cilantro - I like to use my salad spinner for that - and chop the leaves.
  • Mix the hot water, peanut butter, soy sauce, brown sugar and red curry paste into a creamy sauce in a medium bowl and set aside. You can of course use a blender or stick blender if you have one, that's much quicker.
  • Heat water for the noodles in a medium saucepan.
  • Sauté the broccoli and carrots in vegetable oil in a large pan and lightly brown everything for a few minutes over medium to high heat.
  • Once the water in the saucepan boils, add the noodles and cook according to the package instructions.
  • When the noodles are almost done, add the ginger and garlic to the veggie pan and stir well.
  • Rinse one noodle under cold water and try if ready. Drain the noodles and mix them with roasted sesame oil (optional). Then add them to the pan, and stir well to distribute the flavors. If you're cooking for several people, there might not be enough room in your pan. Just put them into the large serving bowl right away and add the veggies from the pan.
  • Then transfer the contents of the pan to a large serving bowl, pour the sauce, mix and serve immediately. Garnish with chili flakes, cilantro, and optionally peanuts and lime wedges. Provide extra chili for anyone who likes it spicier.
Keyword holiday, packed lunch, picknick, quick meal
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet