This is another tasty meal that I got out of last week’s Sunday Meal Prep. I was able to prep the shredded carrots, chopped bell pepper, and broccoli ahead of time which made whipping up this meal really easy!
I used brown rice noodles that I got from Whole Foods, but you can use linguini or any other type of long noodle that you like.
I sautéed broccoli, shredded carrots, and bell pepper in sesame oil until soft, then boiled the noodles. The sauce has garlic, agave nectar (you can use honey), Sriracha, peanut butter, soy sauce, rice vinegar, and sesame oil. It’s super easy to make—add all the ingredients together in a food processor and puree, then add warm water until it’s smooth. When the veggies are soft, noodles are done, just add everything in with the sauce and stir until combined. Crushed peanuts on top add some crunch!
My boyfriend and I both brought this for lunch to work the next day, and we both had people walking by saying “That smells so awesome!”. The sauce is sweet, savory, peanut-buttery and a little spicy. Perfect for that Thai food craving, with added veggies.
Here’s the recipe for peanut noodles.
- For the sauce
- 1 clove garlic
- 1 1/2 tablespoon agave nectar (or honey)
- 1 teaspoon Sriracha (add more if you want more spice)
- 1/2 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons rice vinegar (to taste)
- 1 1/2 tablespoons sesame oil
- For the pasta
- 16oz rice noodles or linguini
- 1 cup broccoli, chopped
- 1/2 cup bell pepper, chopped
- 1 cup shredded carrots
- 1 Tablespoon sesame oil
- 1 clove of garlic, minced
- 1 package of crushed peanuts
- For the sauce
- Add all ingredients to a food processor and puree, add 1/4 cup warm water until smooth. Taste and adjust ingredients accordingly-- add honey if too sour, add vinegar if too sweet.
- For the pasta
- Boil the noodles according to package instructions, set aside.
- In a large pan, heat 1 Tablespoon of sesame oil and saute the garlic for one minute. Add the broccoli, carrots and bell pepper. Saute for about 5-7 minutes, or until soft.
- Combine the peanut sauce, noodles and vegetables in the large pan.
- Garnish with crushed peanuts.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!