Peanut Sesame Noodles and Veggies
Servings 8 servings
Calories 414kcal
Ingredients
- 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
Toppings
- 1/4 cup peanuts
Instructions
- 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.
Nutrition
Calories: 414kcal | Carbohydrates: 71g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 590mg | Fiber: 3g | Sugar: 6g