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- 8 oz rice noodles - 1 cup shredded carrots - 1 cup bell peppers (mixed colors), sliced - 1 cup snow peas - ½ cup green onions, chopped - 1 cup bean sprouts To make the dish, start with rice noodles. They cook fast and add a nice texture. Next, choose colorful veggies. I love using carrots, bell peppers, and snow peas. They keep the dish crisp and vibrant. For the spicy peanut sauce, gather these key ingredients: - ½ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 2 tablespoons rice vinegar - 2 tablespoons honey or maple syrup - 1 tablespoon sriracha (adjust to taste) - 1-2 cloves garlic, minced - 1 teaspoon ginger, grated These ingredients blend together to create a creamy, flavorful sauce. The peanut butter is rich, while the soy sauce adds saltiness. Sriracha brings the heat, so adjust it as you like. - ¼ cup peanuts, chopped (for garnish) For garnish, I suggest chopped peanuts. They add crunch and a nutty flavor. You can also use extra green onions for color. If you like heat, drizzle some sriracha on top. This makes your meal look and taste amazing! To start, you need to cook the rice noodles. Boil a large pot of water. Add the noodles and cook for about 3-6 minutes. Check the package for exact timing. Stir occasionally to prevent sticking. When they are soft, drain the noodles. I like to drizzle a bit of sesame oil on them. This keeps them from clumping together. Next, let’s make the spicy peanut sauce. You will need a saucepan. Over medium heat, add all the sauce ingredients. Measure out ½ cup of peanut butter, 3 tablespoons of soy sauce, and 2 tablespoons of sesame oil. Then add 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 tablespoon of sriracha, 1-2 cloves of minced garlic, and 1 teaspoon of grated ginger. Stir this mix until it is smooth and well combined. Once it’s smooth, remove it from heat. Now, it’s time to sauté the veggies. You will need a large skillet or wok. Heat a splash of sesame oil over medium-high heat. Add 1 cup of shredded carrots, 1 cup of sliced bell peppers, and 1 cup of snow peas. Sauté these for about 3-4 minutes. You want them tender but still crisp. This keeps the veggies bright and fresh. Finally, combine all the tasty parts. Add the cooked rice noodles to the skillet with the sautéed veggies. Pour the spicy peanut sauce over the noodles and veggies. Toss everything together well. Make sure the noodles and veggies are coated with the sauce. Heat it through for an additional 2-3 minutes. Just before serving, stir in 1 cup of bean sprouts and ½ cup of chopped green onions. This adds crunch and color. Serve hot and enjoy! You can make this dish fit your diet. If you need a nut-free option, use sun butter instead of peanut butter. For a gluten-free version, swap soy sauce for tamari. If you want more protein, add cooked chicken, shrimp, or tofu. Feel free to change the veggies too. Broccoli, zucchini, or snap peas all work well. Make it your own! Getting the right texture is key. Cook rice noodles just until they are al dente. This keeps them firm and chewy. Rinse them in cold water to stop the cooking process. For veggies, sauté them quickly. This keeps them bright and crisp. Add them to the pan after the noodles and sauce. Toss everything gently so the noodles don't break. Presentation makes a meal special. Serve your noodles in a big bowl or on individual plates. Top with a sprinkle of chopped peanuts for crunch. Add green onion slices for color and flavor. A drizzle of sriracha adds a nice touch too. This makes the dish look as good as it tastes! {{image_2}} You can easily add protein to your spicy peanut noodles. Chicken, tofu, or shrimp work great. - Chicken: Cook diced chicken breast in the skillet until golden brown. Add it with the veggies. - Tofu: Use firm tofu. Press it to remove water. Cut into cubes and sauté until crispy before adding. - Shrimp: Peel and devein shrimp. Sauté in the skillet until they turn pink. Mix them in with the veggies. These additions boost flavor and make the dish more filling. Try different sauces to keep things exciting. Here are some ideas: - Almond Butter Sauce: Swap peanut butter with almond butter for a nutty twist. - Soy Sauce Variation: Use tamari for a gluten-free option. - Spicy Hoisin Sauce: Mix hoisin for a sweet and savory flavor. Feel free to experiment and find your favorite sauce! If you need gluten-free or low-carb options, here are some substitutes: - Zucchini Noodles: Use a spiralizer to make zucchini noodles. They are fresh and light. - Rice Noodles: Great for gluten-free diets. Use them as per the original recipe. - Shirataki Noodles: Low-carb and made from konjac yam. They soak up flavors well. These options allow everyone to enjoy this meal. To store leftover Spicy Peanut Noodles, let them cool first. Place them in an airtight container. Keep them in the fridge. They stay fresh for about 3 to 5 days. When you reheat, add a splash of water or extra sesame oil to keep them moist. You can freeze Spicy Peanut Noodles, but veggies may change texture. Let them cool, then portion them into freezer bags. Remove as much air as possible before sealing. They freeze well for up to 3 months. To reheat, thaw in the fridge overnight. Heat in a pan with a little water or oil until warm. Spicy Peanut Noodles last in the fridge for 3 to 5 days. Freezing extends their life to about 3 months. Always check for signs of spoilage, like off smells or mold. If in doubt, throw it out! If you have a nut allergy, use sunflower seed butter. This option works well in the sauce. You can also try tahini, which is made from sesame seeds. It gives a nice flavor too. For allergies, always check labels to avoid cross-contamination. Yes, you can make Spicy Peanut Noodles ahead of time. Cook the noodles and veggies, then store them in the fridge. Keep the sauce separate until you are ready to eat. This way, the noodles and veggies stay fresh. Reheat everything together on the stove for best results. You can adjust the sauce's heat by changing the sriracha amount. Start with one tablespoon for mild heat. Add more if you like it spicy. Taste as you go, and find your perfect level. You can also add fresh chili slices for an extra kick. Spicy Peanut Noodles can be healthy! They contain veggies that add fiber and vitamins. The peanut butter offers protein and healthy fats. Use whole grain noodles for more nutrients. Keep an eye on the sauce's sugar and sodium levels to make it healthier. You learned how to make tasty spicy peanut noodles using rice noodles and fresh veggies. We discussed cooking methods and perfecting that creamy peanut sauce. You now have tips for customizing the dish and ways to store leftovers properly. In conclusion, enjoy exploring this recipe. You can adjust flavors and earn compliments from family and friends. This dish is easy to make, fun to personalize, and perfect for any meal. Happy cooking!

Spicy Peanut Noodles with Veggies

Get ready to spice up your dinner with these delicious Spicy Peanut Noodles with Veggies! This simple yet flavorful recipe features rice noodles tossed with vibrant vegetables and a creamy, tangy spicy peanut sauce that's easy to make. Perfect for a quick weeknight meal, this dish is sure to impress your family and friends. Click through to explore this mouthwatering recipe and elevate your cooking game today!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup bell peppers (mixed colors), sliced

1 cup snow peas

½ cup green onions, chopped

1 cup bean sprouts

¼ cup peanuts, chopped (for garnish)

For the Spicy Peanut Sauce:

½ cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup

1 tablespoon sriracha (adjust to taste)

1-2 cloves garlic, minced

1 teaspoon ginger, grated

Instructions
 

Begin by cooking the rice noodles according to package instructions. Drain and set aside, drizzling a little sesame oil to prevent sticking.

    In a saucepan over medium heat, combine all the ingredients for the spicy peanut sauce: peanut butter, soy sauce, sesame oil, rice vinegar, honey, sriracha, garlic, and ginger. Stir continuously until the sauce is smooth and well combined. Remove from heat.

      In a large skillet or wok, add a splash of sesame oil and heat over medium-high heat. Add the shredded carrots, sliced bell peppers, and snow peas. Sauté for about 3-4 minutes until the veggies are tender but still crisp.

        Add the cooked rice noodles to the skillet, followed by the prepared spicy peanut sauce. Toss everything together until the noodles and veggies are well coated with the sauce. Cook for an additional 2-3 minutes to heat through.

          Stir in the bean sprouts and chopped green onions just before removing from heat, allowing them to retain their crunch.

            Serve hot, topped with a sprinkle of chopped peanuts for extra flavor and crunch.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve in a large bowl or individual plates, garnished with additional peanuts, green onion slices, and a drizzle of sriracha for a pop of color.