Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 4 Servings
I can’t explain how I’m feeling right now! This dish is just too perfect that words cannot express how great it is! Well, you just have to give it a try and taste it yourself. Prepare to be amazed. Enjoy!
Ingredients:
16 oz brown rice noodles
3 large cloves garlic or 4-5 small
1 tablespoon fresh grated ginger
1 tablespoon oil
⅔ c creamy peanut butter low/no salt*
4 tablespoons low sodium tamari or soy sauce
⅓-1 c hot water mixes with peanut butter more easily than cold
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1-2 tablespoons sriracha
1-2 tablespoons maple syrup or honey
½ teaspoon red pepper flakes can omit for less spice
Optional: 2 teaspoons chilli garlic sauce
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the noodles and cook for a few minutes until al dente. Drain and rinse with cold water.
Place a saucepan on the stove and turn the heat to medium.
Add 1 tablespoon of oil and allow it to become hot.
Add the minced garlic and saute until aromatic and golden brown.
Add the grated ginger and saute until aromatic as well.
Remove the pan from the heat, then add all the ingredients for the sauce. Stir until well mixed. Add more water and seasonings if needed.
Mix half of the sauce with the cooked pasta.
Garnish with scallions, red pepper flakes, and crushed peanuts.
Serve and enjoy!
Notes:
Make sure to use unsalted peanuts for this recipe.
Serve this with steamed veggies and grilled chicken.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Nutrition Facts:
Serving: 1BOWL , Calories: 465KCAL | Carbohydrates: 59G | Protein: 8.6G | Fat: 16.5G | Fiber: 3G | Sugar: 4G
[penci_recipe]