An easy noodle recipe with a peanutty sauce and vegetables.

EASY PEANUT BUTTER NOODLES WITH VEGETABLES

I had a sudden craving for noodles. 

After a quick dash to the shop for some, I came up with this simple but delicious recipe. 

Peanutty Vegetable Noodles.

Mmmmm!

Quick, easy and very tasty.

Oh and fun to eat too!

WHAT YOU NEED TO MAKE PEANUT BUTTER NOODLES

Here are the ingredients you need to make this noodle dish:

• VEGETABLE OIL - you could use sesame oil instead for more flavour, but not everyone has it in their store cupboard
• ONION 
• FRESH GINGER
• GROUND TURMERIC
• CHESTNUT MUSHROOMS - any standard mushrooms will do
• PAK CHOI - If you can't get pak choi you can use sweetheart cabbage or spring greens instead
• RED PEPPER - You could use orange or yellow pepper, but the green is quite bitter
• VEGETABLE STOCK
• COCONUT MILK
• PEANUT BUTTER
• CASHEW NUTS - or peanuts
• NOODLES
• SALT & PEPPER

WHAT IS PAK CHOI?

Pak Choi is a vegetable from the cabbage family.

It's often seen in Asian dishes and if you can't find it in your local supermarket, check out your local Chinese supermarket.

Pak choi is also known as bok choy, Chinese celery cabbage, white mustard cabbage and the most strange of all horse's ear cabbage.

WHAT CAN I USED INSTEAD OF PAK CHOI?

If you can't find pak choi, you could use spring greens instead.

Spring greens usually come shredded in a bag.

You can also buy spring cabbage or sweetheart cabbage and shred it yourself.

You want a cabbage with a soft leaf.

PEANUT BUTTER IN NOODLE SAUCE

The prodominent flavour of the noodle sauce in this dish is peanut butter.

You could use shop bought or homemade. 

If you fancy having a go at making your own, have a look at Easy Homemade Peanut Butter. It's super easy if you have a blender or food processor.

If you don't like peanut butter or are allergic to nuts, this is not the recipe for you.

CASHEW NUTS

Now this may be contravertial, but I added cashew nuts to this noodle dish that's flavoured with peanut butter.

You may be asking why I didn't add peanuts.

It would be the natural choice wouldn't it?

I add cashews as I like the flavour and the butteriness of them. Yeah, yeah, I know that's not a word, but you know exactly what I mean.

If you prefer you may add peanuts instead.

Whichever you use, they will add a bit of crunch.

WHICH NOODLES SHOULD I USE?

If you're vegan, you have to really pay attention when buying noodles as a lot of them contain egg.

If you're vegetarian, then that's probably not going to bother you, but if you are vegan you need to be a bit more careful.

Here are a few vegan noodles you could use:

• RICE NOODLES - made with rice flour, water and sometimes cornstarch or tapioca
• SOBA NOODLES - made with buckwheat flour and water
• UDON NOODLES - made with wheat flour, water and salt
• KOREAN NOODLES - Made with a variety of flour or starch and are often vegan, but check the pack as some aren't

SUBSTITUTE FOR NOODLES

There's a cheeky we substitutute you can use if you can't find vegan noodles.

Now don't be appalled, it does work.

I would still try to get hold of some actual noodles but if I couldn't .....

Now wait for it ....

Are you ready?

Spaghetti!

Yup, spaghetti can be used as a cheat's noodle.

Don't blame the messenger!

noodles, quick noodle recipe, quick noodles, peanut butter noodles, vegan noodles, vegan noodle recipe

dinner

Asian, vegan

Yield: 2

Author: Jacqueline Meldrum

Easy Peanut Butter Noodles with Vegetables

An easy noodle recipe with a peanutty sauce and vegetables.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 tsp vegetable oil (or sesame oil)
• 1 onion, finely chopped
• 3 cm  (1 inch) piece fresh ginger, finely chopped
• 1 red chilli, deseeded & finely chopped
• 1 clove garlic, finely chopped
• ½ tsp turmeric
• 8 chestnut mushrooms, sliced
• 1 pak choi (oo sweetheart cabbage), sliced
• ½ red bell pepper, sliced
• 125 ml (1 /2 cup) vegetable stock
• 125 ml (1/2 cup) light coconut milk
• 3 tbsp peanut butter
• 70g (1/2 cup) cashew nuts
• 200g soba noodles
• salt & pepper

Instructions

1. If you're using straight to wok noodles you can throw them in once you have cooked the veg with no pre-cooking. If not, cook the noodles according to the packet ingredients, while you cook the vegetables. They usually only take a few minutes.
2. In a wok, saute onion in oil, adding the ginger, chilli, garlic and turmeric.
3. Add a splash of water if required.
4. Once the onion has softened, add the red pepper. Cook for a few minutes of minutes before adding the mushrooms and then the pak choi.
5. Cook for a couple more minutes and then add the peanut butter, coconut milk and vegetable stock. Stir well. You can add a splash of water if you want a thinner sauce.
6. Add the noodles and cook for three minutes. 
7. Season and serve.
8. Enjoy!

Notes:

If you are using straight to wok noodles, they don't need pre-cooked and can be added to the pan once the vegetables are cooked.

If you are using a dried noodle, like a soba noodle, they will need cooked first. They usually take 3 or 4 minutes in boiling water.

If the sauce is too thick for you, you can add a splash of water.

Leftover noodles can be kept in the fridge once cool, for a couple of days.

Nutrition Facts

Calories

877.86

Fat (grams)

45.52

Sat. Fat (grams)

13.71

Carbs (grams)

85.34

Fiber (grams)

8.80

Net carbs

76.55

Sugar (grams)

16.11

Protein (grams)

42.75

Sodium (milligrams)

1630.63

Cholesterol (grams)

50.40

Created using The Recipes Generator