Spicy Peanut Noodles Recipe

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceYou know those lazy nights when you want to order takeout? For me, I usually crave some kind of Thai noodles or curry. But they’re seriously never as good as I imagine they’re going to be when I ravenously place the order and it takes 45 minutes to show up on my doorstep! I know, first world problems. But the moral of the story is if you want something done right, you have to do it yourself. These noodles are just what you’re craving, and you’ll be slurping them up in 30 minutes or less, no tip required.

  • Yield: 6 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 15 Minutes

Ingredients

Prep Ahead
  • The Spicy Peanut Sauce
  • 1 pound linguine, spaghetti, or flat rice noodles
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onion (about 1 onion)
  • 3 green onions, white and green parts, finely sliced diagonally
  • 2 garlic cloves, minced
  • 1 or more red Thai chiles, seeds removed and finely chopped
  • 1 teaspoon minced fresh ginger
  • 1 cup thinly sliced red bell pepper (about 1 pepper)
  • 1 broccoli crown, cut into florets
  • 1 cup snow peas
  • 1 cup The Spicy Peanut Sauce
  • 1 teaspoon sea salt
  • ½ cup packed fresh cilantro leaves, coarsely chopped, for garnish
  • 0.33 cup salted roasted peanuts, coarsely chopped, for garnish
  • 1 lime, cut into wedges, for garnish
How to Make It
  1. Bring a pot of salted water to a boil and cook the noodles until al dente. Drain, but do not rinse.
  2. Meanwhile, heat a large frying pan or wok with the vegetable oil over medium-high heat. Once the pan is hot, add the sliced onion and the white parts of the green onion (reserving the green parts for garnish) and sauté for 2 to 3 minutes until just softened.
  3. Add the garlic, chiles to taste, and ginger and sauté for 2 minutes until soft and fragrant. Lower the heat slightly if the mixture starts to burn.
  4. Add the bell pepper and sauté for 2 minutes until just softened.
  5. Add the broccoli florets and snow peas and sauté for 6 minutes until about half cooked, but still bright green.
  6. Add half of the peanut sauce and toss to coat well. Toss in the cooked noodles and the remaining sauce. Lower the heat, toss to coat thoroughly, and heat through. At this point, you can add ½ to 1 teaspoon of the salt to taste.
  7. Serve immediately, as the noodles start to get slightly sticky the longer they sit. Garnish with the cilantro, peanuts, remaining green onions, and lime wedges.
  8. Leftovers can be reheated in a pan over medium heat with a bit of water, or a combination of coconut milk and water, to loosen the noodles and sauce. Consume leftovers within 5 to 7 days.
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