The fastest noodle dish you can make in under 30 minutes. Loads of veggies and the absolute best peanut sauce! Vegetarian and gluten-free.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 8 ounces, weight rice noodles
- Olive oil, as needed
- 1 clove minced garlic
- ¼ teaspoons Red pepper flakes
- 2 cups shredded cabbage
- 1 Bell pepper, cut into thin strips
- 2 cups Matches Or Grated Carrots
- Fresh cilantro and peanuts, for garnish (optional)
- FOR THE PEANUT SAUCE:
- ¼ cups Creamy Peanut Butter
- ¼ cups Soya sauce
- 1 tbsp Sriracha
- 1 tbsp Honey
- 1 Lime, Juice
- 2 teaspoons Sesame oil
Preparation
Cook rice noodles according to package directions and set aside.
In a medium bowl, whisk sauce ingredients until smooth and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the garlic and red pepper flakes and cook, stirring constantly, for about 30 seconds. Stir in cabbage, bell pepper and carrots and continue cooking until vegetables soften, about 3 to 5 minutes.
Add noodles and sauce and toss to combine. Serve garnished with cilantro and peanuts.
