Who doesn’t love a good bowl of noodles? It feels carby and indulgent but it’s really just a great vehicle for a veggie heavy meal that tastes ah-mazing. I think my recipes are starting to show a pattern of mostly healthy with that one ingredient that also makes you feel like you’re cheating.
Except you’re not really with this dish – yes it contains noodles, but the ones I use and recommend are Lotus Foods brown rice and millet noodles. Yes, these contain carbs but carbs aren’t bad for us, processed carbs are and these here contain brown rice and millet which are two great sources of protein and fiber. Millet is also high in iron which I’ve historically been low on probably due to malabsorption, and my youngest suffers from low iron from time to time as well. These noodles would be great for a kid with some butter and parsley and maybe a sprinkling of cheese.
The peanut sauce is what takes this dish to the next level as its rich and creamy from the peanut butter and salty and spicy from the tamari and sriracha. I usually make a double batch of this peanut sauce and use it for another meal the same week, though it should keep for two weeks in a glass jar refrigerated. This dish can use any variation of vegetables you like or have on hand as well, I’m using cabbage (which keeps forever), snow peas and carrots, but bell peppers, green onions, broccoli, etc would all be delicious. It’s a great way to use up left over veggies in your fridge before they go bad. I love topping mine with lime and cilantro and enjoying warm but it’s also excellent right out of the fridge next day when the flavors have had more time to marinate.
Spicy Thai Inspired Peanut Noodles and Veggies
Equipment
- Large Saucepan
Materials
- 1 cup red cabbage finely shredded
- 1 cup snow peas washed and rinsed
- 1 cup carrots shredded
- 2 tbsp cilantro rough chopped
- 2 limes for serving
- 1/4 cup chopped peanuts
- 3 packages ramen noodles I use lotus foods brown rice and millet noodles, seasoning packet discarded
For the Peanut Sauce
- 3 tbsp creamy peanut butter
- 3 tbsp tamari
- 1 1/2 tsp sriracha
- 1 tsp garlic minced
- 1 tsp ginger grated
- 1 lime juiced
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
Instructions
- Add all ingredients for your peanut sauce to a large pyrex measuring cup and whisk to combine, set aside
- Chop the cabbage and shred your carrots and wash and drain your snow peas, rough chop your cilantro and peanuts.
- Cook the noodles according to package directions but discard the seasoning packet that comes with the ramen. Drain the noodles and add them to large bowl with one tablespoon of the peanut sauce.
- Add the veggies to the noodles with the remaining sauce and toss to combine. Top with chopped peanuts and cilantro, garnish with extra limes.
