Spicy Peanut Noodle Stir Fry
Rice noodles tossed with a spicy peanut sauce, stir-fried veggies, and edamame.
Servings: 4 servings
Calories: 542kcal
Ingredients
- 8 ounces rice noodles
- 2 ½ teaspoons canola oil or other neutral oil
- 12 ounce package frozen stir fry vegetables see note #1
- 2 teaspoons toasted sesame oil divided
- 1 cup frozen shelled edamame (mukimame) (roughly half of a 12 ounce package)
- ⅓ cup creamy peanut butter
- 2 to 4 tablespoons soy sauce use tamari to make GF
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce see note #2
- 1 tablespoon sriracha adjust to taste
- ¼ cup water or vegetable broth adjust as needed
- ¼ cup fresh chopped cilantro optional
- 1 bunch green onions sliced
- toasted sesame seeds to garnish optional
Instructions
- Cook rice noodles according to package instructions or until tender, about 5 minutes. Drain off water and set aside.
- Heat a large skillet or wok over medium-high to high heat. Add a drizzle of oil. Once hot, add the frozen stir fry vegetables and frozen edamame.
- Cook for 3-4 minutes, stirring as needed, until thawed. They are ready when cooked through but still vividly colored. Drizzle with 1 teaspoon sesame oil and remove the pan from the stove.
- Meanwhile, make the peanut sauce by whisking together the peanut butter, 2 tablespoons soy sauce, rice vinegar, chili garlic sauce, sriracha, and 1 ½ teaspoons sesame oil in a small bowl. Taste for soy sauce, adding the remaining 1 to 2 tablespoons, if desired.Add water 1 tablespoon at a time, whisking until the peanut sauce is smooth and pourable. Taste for spice.
- In a large bowl or the pot that the noodles were cooked in, toss together the noodles and peanut sauce. Add the veggies, edamame, chopped cilantro, and green onions.
- Garnish each serving with toasted sesame seeds. Enjoy!
Video
Notes
- Vegetables: Sometimes called "Asian medley" and includes snap peas, broccoli, carrots, and sometimes baby corn or water chestnuts.
- Spice level: If wary of the spice level, start with 1 tablespoon of chili garlic sauce and add the remaining tablespoon as desired. Add the sriracha for more heat. I use Huy Fong brand chili garlic sauce. This brand combined with sriracha makes these noodles decently spicy, but not overpoweringly so. I've heard that other brands can be much spicier!
- Leftovers: Refrigerate leftovers for 3-4 days. Add a splash of vegetable broth to loosen the peanut sauce before reheating.
Nutrition
Calories: 542kcal | Carbohydrates: 73g | Protein: 19g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Sodium: 1028mg | Potassium: 714mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3732IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 4mg
