One-Pot Creamy Peanut Butter Noodle Stir-Fry
Ingredients:
8 ounces rice noodles or spaghetti
1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, sliced
1 red bell pepper, julienned
1 cup broccoli florets
1 medium carrot, julienned
1 cup shredded purple cabbage (optional)
2 green onions, sliced (plus more for garnish)
For the peanut sauce:
½ cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated ginger
1 teaspoon sriracha or chili garlic sauce (optional, for heat)
¾ cup warm water (to thin the sauce)
Optional toppings:
Crushed peanuts
Sesame seeds
Lime wedges
Fresh cilantro
Instructions:
Cook the noodles:
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Prepare the peanut sauce:
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, sriracha (if using), and warm water. Adjust the water for your desired consistency—smooth and pourable but not too thin. Set aside.
Cook the vegetables:
In the same pot, heat vegetable oil over medium-high heat. Sauté garlic and onion until fragrant, about 2 minutes. Add the bell pepper, broccoli, carrot, and cabbage, cooking for another 5-7 minutes until the vegetables are tender-crisp.
Combine and toss:
Reduce the heat to low. Add the cooked noodles back into the pot along with the peanut sauce. Toss everything together until the noodles and veggies are evenly coated in the creamy sauce.
Garnish and serve:
Divide into bowls and garnish with green onions, crushed peanuts, sesame seeds, and a squeeze of lime juice. Add fresh cilantro for an extra burst of flavor.