Veggies and Rice Noodles Starring a Spicy Peanut Sauce
Dive into a vibrant and flavor-packed dish with Veggies and Rice Noodles Starring a Spicy Peanut Sauce! This quick and easy recipe brings together tender rice noodles, crisp sautéed vegetables like broccoli, bell pepper, and snow peas, and an irresistible spicy peanut sauce made with creamy peanut butter, soy sauce, sriracha, and a hint of sweetness from maple syrup. Perfectly balanced with tangy rice vinegar and fresh aromatics like ginger and garlic, this dish delivers layers of bold, nutty, and spicy flavors in every bite. Ready in just 25 minutes, it’s a satisfying, gluten-free, and vegan-friendly meal that’s ideal for weeknight dinners or meal prep. Garnish with crushed peanuts, cilantro, and a squeeze of lime for a zesty finish that will have everyone going back for seconds!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Sesame oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 2 cups Broccoli florets
- 1 cup Snow peas, trimmed
- 2 Green onions, sliced
- 1 third cup Natural creamy peanut butter
- 3 tablespoons Soy sauce (or tamari for gluten-free option)
- 1 tablespoon Sriracha or chili paste (adjust to taste)
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Water (for thinning the sauce)
- 2 tablespoons Crushed peanuts (optional, for garnish)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.
In a small mixing bowl, whisk together the peanut butter, soy sauce, sriracha, rice vinegar, maple syrup, and water until smooth. Adjust the spiciness by adding more or less sriracha, depending on your preference.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the red bell pepper, carrot, broccoli florets, and snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Lower the heat to medium and add the cooked rice noodles to the skillet. Pour the spicy peanut sauce over the noodles and vegetables.
Toss everything together using tongs or a large spoon, ensuring the noodles and vegetables are well coated with the sauce. Cook for 2 minutes to heat through.
Remove the skillet from heat and transfer the dish to serving bowls.
Garnish with crushed peanuts, fresh cilantro, and lime wedges, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 43.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
