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Spicy Peanut Noodles with Vegetables u0026amp; Cilantro

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Noodles and Vegetables
  • 250 g rice noodles or spaghetti
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup snap peas, trimmed
  • 2 green onions, sliced
  • 1/2 cup shredded cabbage
  • 1 tablespoon vegetable oil
  • For the Peanut Sauce
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup warm water (to thin the sauce as needed)
  • For Garnish
  • Fresh cilantro, chopped
  • Toasted sesame seeds
  • Lime wedges

Instructions
 

  • Cook the noodles according to the package instructions, drain, and rinse under cold water. Set aside.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add bell pepper, carrot, snap peas, and cabbage. Stir-fry for 3–4 minutes until crisp-tender.
  • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and warm water until smooth. Adjust consistency with more water if needed.
  • Add the cooked noodles to the skillet with vegetables. Pour the peanut sauce over and toss until everything is evenly coated.
  • Remove from heat and stir in sliced green onions.
  • Transfer to serving bowls and garnish with chopped cilantro, toasted sesame seeds, and lime wedges.