Ingredients
Scale
- 8 oz rice noodles
- 1 cup frozen edamame, shelled
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 inch ginger, grated
For the Peanut Sauce:
- 1/2 cup peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1-2 tablespoons sriracha (adjust to your spice preference)
- 2 tablespoons sesame oil
- 2-4 tablespoons water (to adjust consistency)
Instructions
- Boil water in a large pot, add rice noodles, and cook for 5-7 minutes. Drain and rinse with cold water.
- In a mixing bowl, whisk peanut butter, soy sauce, rice vinegar, honey, sriracha, and sesame oil. Add water until desired consistency is reached.
- Heat skillet over medium-high heat, add sesame oil, garlic, and ginger. Sauté for 30 seconds, then add bell pepper, carrot, and edamame. Cook for 5-7 minutes.
- Add cooked noodles to the skillet and pour peanut sauce over. Toss to combine and serve garnished with green onions and cilantro.
Notes
- Noodle Choice: Experiment with soba or spaghetti if desired.
- Spice Level: Adjust sriracha in the sauce for desired heat.
- Vegetable Variations: Consider adding broccoli or snap peas.
- Protein Boost: Add grilled chicken, shrimp, or tofu.
- Make Ahead: Peanut sauce can be prepared in advance and stored.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian