These noodles are ready in less time than it takes to order takeout! So next time you’re in a rush, give these peanut sesame noodles a try. Along with being quick and delicious, they include a plentiful amount of fresh vegetables so your family gets all the good stuff they need.
I’m not kidding when I say these are fast. They took me 10 minutes – I checked. And that included stopping to take a couple of pictures for your viewing pleasure. The rice noodles cook up nice and fast, and then all you have to do is toss them with sauce and veggies. Seriously, that is IT.
Peanut sesame chicken makes a fabulous backup meal staple!
This recipe also makes a great backup meal when the pantry is getting low. Here’s why:
- Ginger freezes well, so I always keep a few knobs of it ready – just take it out an allow it to thaw for a half hour and then grate it.
- You can sub in any veggies you have on hand since you don’t have to worry about cooking differences. Throw in a chopped, deseeded cucumber or that aging head of cauliflower.
- Once you’ve made this the first time, you should have all the liquid ingredients on hand. And if you don’t have sesame oil, just sub in vegetable oil (it will be just peanut noodles then, but still delicious).
- And like I said, it’s soooo fast!
Just grab an extra bag of rice noodles the next time you’re at the store and you’ll be golden for that next pantry famine!
Start by cooking the rice noodles in a large pot according to package directions. You’ll want to cook them only until al dente though. This way they’re a little firm and have some capacity to soak up the delicious sauce. Drain them well but don’t rinse, and then return to the pot.
Meanwhile, whisk up the sauce: combine soy sauce, rice vinegar, sesame oil, peanut butter, ginger, garlic and Sriracha. It really helps to use natural peanut butter here because it is runnier than homogenized stuff (and healthier!).
Simply pour the sauce over the noodles and mix well. Then toss with veggies and you’re done!
Preparation takes away the stress!
One of the keys to making peanut sesame noodles as quickly as possible is to have your veggies prepped. Taking time to prep your veggies in the morning or the night before makes meal time so much less hectic!
Super Healthy Kids members know just how crucial daily and weekly prep is! Our meal planning subscription help your evenings go smoothly with tips on efficient prep every week to go along with our healthy, kid-friendly meal plans.
Now you know – enjoy peanut sesame noodles the next time you’re in a pinch! I know I did as soon as I was done taking pictures… well almost done taking pictures.
- 16 ounce rice noodles, dry
- 1/4 cup soy sauce, low sodium
- 2 tablespoon vinegar, rice
- 1 tablespoon sesame oil
- 3 tablespoon peanut butter, all-natural
- 1 tablespoon honey
- 1 teaspoon ginger root, fresh
- 2 clove garlic
- 1 teaspoon Sriracha sauce
- 1 medium bell pepper, red
- 1 1/2 medium carrot
- 1 stalk green onion
- 1/4 cup peanuts
- Cook rice noodles according to package instructions, but only until al dente (probably around 5 minutes). Drain but do not rinse, and put back into the pot they were boiled in.
- Grate ginger; mince garlic; cut red bell pepper and carrots into matchstick-size pieces; chop green onions and peanuts.
- Combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, ginger, garlic, and chili paste (or Sriracha) in a small bowl and whisk until combined.
- Pour the sauce over the noodles and mix well, until all noodles are coated. Toss veggies in until well combined.
- Serve warm or cold, topped with chopped peanuts.