Spicy Peanut Sauce with Brown Rice Noodles and Veg | @naturallyella

I’ve found that eating a bit healthier doesn’t need to involve a major overhaul to everything, all at once. In fact, it’s much easier to make small changes overtime. I think this logic is great for eating more plant-based meals. Start small and start easy. This spicy peanut sauce noodle bowl is one of my favorite places to start people. It’s quick, can use a myriad of vegetables, and is a good sample of items I stock in my pantry.

1 review

Spicy Peanut Sauce Noodle Bowl

Preparation 10 mins 2017-09-24T00:10:00+00:00 Cook Time 15 mins 2017-09-24T00:15:00+00:00 Serves 2 servings     adjust servings Calories 429 kcal
Spicy Peanut Sauce with Brown Rice Noodles | @naturallyella

An easy recipe to have in your back pocket for a quick dinner. This spicy peanut sauce pairs perfectly with noodles, grains, and vegetables. 

Ingredients

    Sauce

    • 2 tablespoons peanut butter
    • 2 tablespoons soy sauce or tamari
    • 1 tablespoon lime juice
    • 1 clove garlic minced
    • 1 teaspoon fresh minced ginger
    • 1 teaspoon honey or your favorite vegan sweetener
    • 1/4 teaspoon red pepper flakes
    • 1/4 to 1/2 cup water

    Noodles

    • 4 oz brown rice noodles
    • 1 teaspoon sesame oil

    Vegetables

    • 1 tablespoon olive oil
    • 4 to 6 scallions diced
    • 4 cups assorted vegetables cauliflower, carrots, broccoli, and/or spinach.

    Toppings

    • Extra scallion greens
    • Cilantro
    • Toasted Sesame Seeds or Peanuts
    • Bean Sprouts

    Instructions

    1. Combine all ingredients for the sauce, except the water. Stir until well combined and add just enough water to thin the sauce down so that it’s pourable. Set aside. 

    2. Cook rice noodles according to the package. Drain, rinse, and toss with sesame oil. Set aside.

    3. Heat a wok or skillet over medium heat. Add the olive oil followed by the scallions. Cook for a couple minutes, just until they start to soften. Add the heartier vegetables, like cauliflower and broccoli, cook until tender. If using greens, add towards the end of cooking. 

    4. Place noodles in a bowl and add the cooked vegetables followed by the sauce. Alternatively, you can add the sauce to the pan with the vegetables to heat the sauce. Top with cilantro, toasted sesame seeds, and scallion greens if desired. 

    by

    Recipe Notes

    Recipe Notes

    Tips & Tricks: This recipe is very forgiving. Use what you have on hand whether that means swapping out ingredients in the sauce, noodles, or vegetables.

    Stock up: get the pantry ingredients you will need: rice noodles, peanut butter, soy sauce

    Nutrition: see the information.

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 429 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Step by Step

    Peanut Sauce

    variations

    This peanut sauce bowl is the perfect example of an equation meal. The actual recipe isn’t that important. It’s more about the components you can switch depending on the items you might have on hand. Change out the noodles, the sauce base, and vegetables- it will still turn out well. A few of my favorite combinations include roasted broccoli with tahini sauce over quinoa or grilled zucchini with almond butter sauce over soba noodles.

    Noodles: I like the rice noodles because it makes this recipe gluten-free. However, I’ve made this with udon, soba, and ramen before- it’s hard to go wrong with such an easy sauce. Don’t want to use noodles? Brown rice or quinoa would work as well.

    Sauce: Tahini, sunflower butter, or almond butter make a nice alternative to peanut butter.

    Vegetables: I like to go by seasons when choosing vegetables for this bowl. During the fall and winter, a mix of kale, chard, and spinach is nice along with broccoli, cauliflower, and carrots. During the spring, asparagus is the star followed by snap and snow peas. For summer, it’s all about the summer squash!

    Spicy Peanut Sauce with Brown Rice Noodles | @naturallyella