Description
A quick and flavorful stir‑fry combining tender noodles with a creamy peanut sauce and crisp veggies, perfect for a weeknight meal.
Ingredients
- 8 oz noodles (spaghetti, rice, lo‑mein, or udon)
- 1/2 cup creamy peanut butter
- 1/4–1/2 cup soy sauce or tamari
- 2 tbsp rice vinegar or lime juice
- 1–2 tbsp maple syrup or brown sugar
- 2 tsp minced garlic
- 1 tsp Sriracha or chili sauce (optional, adjust to taste)
- 1–2 tbsp water (to thin sauce)
- 2 cups mixed stir‑fry veggies (e.g. carrots, bell pepper, broccoli)
- 1 tbsp oil (olive, sesame, or avocado)
- 1/4 cup chopped peanuts, cilantro, green onions (for garnish)
Instructions
- Cook noodles per package instructions; drain & set aside.
- In a bowl, whisk peanut butter, soy/tamari, vinegar or lime, sweetener, garlic, Sriracha, and enough water to reach a smooth sauce consistency.
- Heat oil in a large skillet or wok over medium‑high heat; add veggies and stir‑fry until crisp‑tender (about 5–7 minutes).
- Add cooked noodles to pan; pour sauce over noodles and veggies; toss to coat and heat through.
- Serve immediately, topped with chopped peanuts, cilantro, and green onions; add extra Sriracha if desired.
Notes
- Use gluten‑free noodles and tamari for gluten‑free version.
- Substitute almond or sunflower butter if nut allergy.
- Add protein like tofu, edamame, chicken, or tempeh as desired.
- Store leftovers in fridge up to 3–4 days; reheat with splash of water to loosen.