Speedy Creamy Peanut Noodles with Toasted Crunch

Vegan

A 510-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 110g Brown rice noodles or wholewheat noodles (dry)高速
• 2 tbsp Smooth peanut butter (unsweetened)
• 1 tbsp Low-sodium soy sauce or tamari
• 1 tsp Maple syrup or agave nectar高速
• 1 tsp Sriracha or chili garlic sauce (optional)高速,
• 1 tbsp Lime juice (freshly squeezed)高速,
• 1 tsp Fresh ginger, grated高速,,
• 1/2 Red bell pepper, thinly sliced高速,,
• 1 cup Fresh spinach高速,,
• 20g Roasted peanuts, roughly crushed高速,,
• 2 Green onions, sliced高速,],instructions:[

Instructions

1. Prep: Thinly slice the bell pepper, grate the ginger, and roughly crush the peanuts with a knife or mortar and pestle.高速,
2. Boil a pot of water on the hob and cook the noodles according to the package instructions (usually 4–6 minutes).高速,,
3. While the noodles cook, whisk together the peanut butter, soy sauce, maple syrup, lime juice, grated ginger, and sriracha in a small bowl until smooth.高速,,
4. Add 2-3 tablespoons of the hot noodle cooking water to the sauce to thin it to a creamy, pourable consistency.高速,,
5. Drain the noodles and return them to the pot over low heat; toss in the sliced bell peppers and spinach for 1 minute until the spinach just begins to wilt.高速,,
6. Pour the peanut sauce over the noodles and vegetables, tossing well to ensure every strand is evenly coated.高速,,
7. Divide the noodles into two bowls and garnish generously with the crushed peanuts and sliced green onions.高速,],meal_type: