Tasty Vegan noodles with Peanut Butter under 15 minutes!

Tasty Vegan noodles with Peanut Butter under 15 minutes!

I don’t know who first discovered that Peanut Butter could be used to make sauce for noodles but I am all here for it! When I first saw social media chefs mix peanut butter with noodles, imagine the shock on my face!

We’re here with this trendy Peanut Butter noodle recipe by Chef Sarah Sullivan from Sarah's Vegan Kitchen.

Now as the name implies, Peanut Butter from most stores don’t actually contain animal butter and are usually fully plant-based. However, they may come from factories who produce animal food products, so be sure to check online. 

Ingredients for peanut butter sauce:

• 3 tbsp peanut butter

• 3 tbsp soy sauce

• 1 tsp ginger minced 

• 1 clove garlic minced 

• 1 tbsp maple syrup or brown sugar

• 1 tbsp chili paste (optional)

• 1 tsp toasted sesame oil (optional)

• 2-3 spring onions thinly sliced

Ingredients for noodles:

• 230g noodles of choice

• Sarah recommends either choice of: udon, pasta, yakisoba, or kuey teow, but any noodle should be fine.

Ingredients (optional):

• 100g broccoli

• 100g spinach

• Frozen mixed veggies (corn, carrot, peas, edamame)

• Peanuts

• Sesame seeds

• Cilantro

• Mint

• Lime

Noodles:

1. Cook noodles as directed on packaging 

2. Keep a few tablespoons of noodle cooking water before draining.

Peanut butter sauce:

1. While noodles cook, mix and whisk peanut butter, soy sauce, ginger, garlic in a large bowl.

2. If the sauce is too thick, add a splash of noodle cooking water to thin it out.

3. If the sauce is too thin, add peanut butter.

Optional:

1. Add maple syrup or brown sugar for sweetness to balance out the soy sauce

2. Add chili paste for spice.

Serving:

1. Add drained noodles to the sauce and mix well with tongs or chopsticks

2. Add extra cooking water if needed, this helps the sauce coat the noodles evenly.

3. Taste the sauce and adjust as desired: add soy sauce for saltiness, maple syrup for sweetness, or chili paste for spice.

4. Garnish with spring onions

5. Serves 1-2 people.

Notes from the Chef:

1. To round off your meal, add these if you have leftover vegetables:

2. Cook veggies in the same pot as noodles to avoid extra dishes.

3. Spinach: Add in the last 1 minute of noodle cooking time.

4. Broccoli: Cut into small pieces, add 3-5 minutes before noodles are done, depending on desired softness.

5. Frozen peas, carrots, corn, edamame: Add in the last 5 minutes; if thawed, just add 1-2 minutes before noodles are done.

6. Garnish with chopped peanuts, sesame seeds, cilantro, mint, or a squeeze of lime. 

Enjoy!

Link to original recipe:

https://sarahsvegankitchen.com/recipes/peanut-butter-noodles/