Ingredients
Scale
- 8 oz spaghetti or rice noodles
- 1/2 cup creamy or chunky peanut butter
- 1/4 cup low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1–2 tbsp chili paste or Sriracha (to taste)
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1/4 cup cilantro or green onions, chopped (for garnish)
Instructions
- Prepare your noodles: Boil water in a large pot. Add noodles and cook until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Create the peanut sauce: In a bowl, mix peanut butter, soy sauce, ginger, garlic, and chili paste until smooth.
- Sauté your veggies: Heat oil in a pan over medium heat. Add bell peppers and carrots; sauté until tender-crisp.
- Toss everything together: In a large bowl, combine cooked noodles with sautéed veggies and peanut sauce. Mix thoroughly to coat all noodles.
- Garnish and serve: Plate the noodles and top with cilantro or green onions. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 725mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg