Quick Asian Peanut Noodles
Savor a quick and versatile Southeast-inspired dish with Laura's Spicy Asian Peanut Noodles, bursting with flavors of peanut butter, sriracha, and fresh veggies.
Ingredients
- 3 tbsp peanut butter we used natural
- 2 tbsp rice wine vinegar
- 2 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp sriracha sauce
- 1 quarter wedge of lime squeezed
- 1 scallion chopped
- 1/2 fresh chili chopped (optional)
- 1 carrot shredded
- 1/2 red pepper sliced thinly
- 1/2 cup snap peas halved
- 1/2 226 g package of vermicelli noodles
- 1/4 cup crushed peanuts
Instructions
- In a measuring cup, add peanut butter, vinegar, soy sauce, sesame oil, sriracha, and lime juice, stir until mixed. Microwave for 10 seconds to melt peanut butter if mixture is too thick.
- In a large pot, bring salted water to a boil and remove from heat. Add vermicelli noodles to the water and leave covered for 3 minutes until cooked (if using a different type of noodle, cook as per package directions.
- Add red pepper and snap peas to the water 1 minute before noodles are done. Strain the water off and add the remaining vegetables and sauce, stirring well to coat the noodles.
- Finish off with additional scallions, crushed peanuts, and additional lime juice for squeezing as desired. Serve immediately.