Description
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of veggies and the absolute best peanut sauce! Vegetarian and gluten-free.
Ingredients
- 8 ounces, weight Rice Noodles
- Olive Oil, As Needed
- 1 clove Garlic, Minced
- ¼ teaspoons Red Pepper Flakes
- 2 cups Shredded Cabbage
- 1 Bell Pepper, Cut Into Thin Strips
- 2 cups Matchstick Or Shredded Carrots
- Fresh Cilantro And Peanuts, For Topping (optional)
- FOR THE PEANUT SAUCE:
- ¼ cups Creamy Peanut Butter
- ¼ cups Soy Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Honey
- 1 Lime, Juiced
- 2 teaspoons Sesame Oil
Preparation
Cook rice noodles according to the package directions and set aside.
In a medium bowl, whisk sauce ingredients until smooth and set aside.
Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add garlic and red pepper flakes and cook, stirring continuously, for about 30 seconds. Stir in cabbage, bell pepper, and carrots and continue to cook until vegetables soften, about 3–5 minutes.
Add the noodles and sauce and toss to combine. Serve garnished with cilantro and peanuts.
