Creamy Peanut Noodles
Creamy peanut noodles - these quick and easy vegan noodles are rich, creamy and flavourful. They are super fast to make so are perfect for when you are in a hurry. Serve them with your choice of stir fried vegetables and protein for a full meal.
Servings 2 people
Ingredients
- 2 teaspoon grated ginger (fresh or from a jar)
- 2 cloves garlic* crushed
- 60 g (¼ cup) smooth peanut butter
- 120 ml (½ cup) light coconut milk**
- 1 tablespoon lime juice or rice wine vinegar
- 2 tablespoon soy sauce (or tamari for gluten free)
- 1 tablespoon maple syrup
- 2 teaspoon sriracha
- 1 teaspoon sesame oil
- 165 g noodles
Instructions
- Place the ginger, garlic, peanut butter, coconut milk, lime juice or vinegar, soy sauce, maple syrup, sriracha and sesame oil in a blender and blitz until smooth.
- Cook the noodles according to the instructions on the packet. Drain and add the sauce; heat through until warm then serve with your choice of stir fried vegetables and protein.
Notes
- *Reduce to one clove if you don't like a strong garlic flavour.
- **You can use coconut drinking milk from a carton instead (omit the maple syrup if it is sweetened), or even just use water.
- See post above for tips/substitutions.