Peanut Butter Noodle Stir-Fry
Steamed Edamame
Ingredients
- ½ (8-oz) pkg rice noodles
- 1 Tbsp vegetable oil, divided
- 1 Tbsp ginger paste
- 2 cloves garlic, minced
- 2 green onions, cut into 1-inch pieces
- ½ (12-oz) pkg frozen broccoli florets
- ½ (20-oz) pkg frozen pepper and onion blend
- 1½ tsp dark sesame oil
- 1 Tbsp natural peanut butter
- 1 Tbsp low-sodium soy sauce
- 1½ tsp rice vinegar
- ⅛ tsp crushed red pepper
- 2 Tbsp water
- ½ cup roasted, salted peanuts, coarsely chopped
Instructions
- Cook noodles according to package directions; drain and keep warm.
- Meanwhile, cook ginger, garlic, and green onions in ½ Tbsp hot vegetable oil in a large skillet over medium heat 1 minute or until fragrant.
- Add broccoli, bell pepper blend, ½ Tbsp vegetable oil, and sesame oil; cook 2 minutes, stirring often.
- Combine peanut butter, soy sauce, vinegar, red pepper, and water. Add peanut butter mixture and noodles to skillet; cook 1 minute, stirring until blended.
- Reduce heat to medium-low; simmer 3 to 4 minutes, adding water, if necessary to reach creamy consistency. Serve topped with peanuts.
Side Dish Ingredients
- 1 (12-oz) pkg frozen shelled edamame
- 1½ tsp low-sodium soy sauce
- ¼ tsp salt
Side Dish Instructions
- Microwave edamame according to package directions. Drizzle with soy sauce, and sprinkle with salt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
