Asian Peanut Noodles

I would say we eat this 3 times a month. It's an easy, one-pan, go-to dinner that goes with any protein, and it's just downright yummm-y.


INGREDIENTS

  • 1 package flat rice noodles

  • 1 tbsp. olive oil

  • 1 white or red onion, peeled and sliced

  • 2 cloves garlic, peeled and chopped

  • 1 cube ginger, peeled and chopped

  • 1 cup cabbage, shredded

  • *Any and all veggies that you love*

  • 1 tsp. sesame oil

  • 1 tbsp. soy sauce

  • 1/2 green onion/scallion, chopped

  • 1 cucumber

  • Lemon juice

  • Salt & pepper to taste


For the sauce:

  • 1/2 cup all natural peanut butter

  • 2 tbsp. soy sauce

  • 2 tsp. sesame oil

  • 2 tbsp. rice wine vinegar

  • 1 clove garlic, peeled and chopped

  • 1 cube ginger, peeled and chopped

  • 1/2 green onion, chopped

  • Jalepeno, chopped, to taste


DIRECTIONS

  1. Place rice noodles in bowl of hot water and let sit for 30 minutes. Remove and set aside 1/2 cup noodle water before draining.

  2. In the meantime, heat 1 tbsp. olive oil in wok or large pan and add onion. Saute for 3-5 minutes and add cabbage, garlic and ginger and saute for another 5 minutes stirring often. Add sesame oil and soy sauce and combine.

  3. Make the sauce adding a little hot water if needed in order to combine.

  4. Add noodles to wok, pour sauce on top and stir, slowly adding in noodle water as needed so noodles are full covered and creamy.

  5. Top with green onion and cucumber.

Enjoy!


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