Pantry Spicy Peanut Noodles with Veggies

Ingredients

1 box rice noodles (or any noodles you have on hand)

1 bag frozen broccoli

1 bag frozen shelled edamame

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch piece ginger, peeled and minced

Peanut Butter Sauce:

½ cup peanut butter

¼ cup soy sauce

2 tablespoons rice wine vinegar 

1 tablespoon honey

¼ cup water

1 teaspoon red chili flakes

Garnish:

Juice of 1 lime

Cilantro 

Green onions

Sesame seeds

Chopped peanuts

PREP TIME: 15 MINUTES | COOK TIME: 2o MINUTES | SERVINGS: 4

1.Cook noodles according to package directions. 

2. Cook the frozen broccoli and edamame according to package directions. Don’t overcook the frozen vegetables or they will be too mushy. Also, you can use whatever frozen vegetables you have on hand!

3. In a small bowl whisk together the peanut butter, soy sauce, rice wine vinegar, honey, water and chili flakes. Whisk until smooth. Adding more water to thin out if necessary.

4.Heat a large sauté pan over medium heat. Add the sesame oil, garlic and ginger. Cook until fragrant, about two minutes.

5. Turn the heat to low. Add in the cooked noodles.  Next, add the peanut butter sauce and gently mix until combined.  Add in the broccoli and edamame, tossing to combine.  Turn off the heat.

6. Garnish with lime juice, cilantro, green onions, sesame seeds and chopped peanuts. Serve immediately.

Enjoy y’all!