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Peanut Vegetable Stir-Fry Noodles
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl

Ingredients
  

  • 8 ounces spaghetti or rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, thinly sliced
  • 2 carrots, cut into thin strips
  • 1 bell pepper, sliced
  • 2 cups shredded cabbage
  • 1/4 cup peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 green onions, sliced, for garnish

Instructions
 

  • Bring a large pot of water to a boil and cook the noodles according to the package directions. Drain and set them aside.
  • In a small bowl, stir together the peanut butter, soy sauce, and rice vinegar until smooth. Add a splash of water if the sauce feels too thick.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and onion and cook for 1 minute until fragrant.
  • Add the carrots and bell pepper to the skillet. Stir-fry for 3 minutes until they begin to soften.
  • Stir in the shredded cabbage and cook for another 2 minutes until the cabbage wilts slightly.
  • Add the drained noodles to the skillet along with the peanut sauce. Toss everything well so the noodles and vegetables are evenly coated.
  • Remove from heat and sprinkle with the sliced green onions before serving.

Notes

If the sauce thickens too much while sitting, loosen it with a teaspoon of warm water before tossing it with the noodles. Leftovers keep well in the fridge for two days and reheat easily in a skillet with a splash of water to refresh the sauce. You can swap the bell pepper for whatever vegetable is cheapest that week without changing the overall flavor.
Course: Main Course
Cuisine: Asian
Equipment: Large pot, Large skillet, Mixing bowl