Spicy Peanut Rice Noodles with Broccoli

These peanut rice noodles are a delicious healthy meal you should try, loaded with broccoli, mushrooms, and bell peppers, topped with sesame seeds. This spicy vegan noodle packed with flavors, ready in less than 30 minutes.

Ingredients for this Recipe :

• 1 [14-oz.] package rice noodles
• 3 tbsp toasted sesame oil, divided
• 1 lb. frozen broccoli florets, divided
• 8 oz. white mushrooms, cleaned and sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 2 green onions, sliced
• 1/3 cup soy sauce or coconut aminos
• 1/2 cup sugar-free peanut butter
• 1-2 tbsp Sriracha sauce
• Hot water, if needed
• Optional, to serve: sesame seeds

How to Make Peanut Rice Noodles :

Step One:

Prepare rice noodles according to package directions and set them aside.

Step Two:

Heat 2 tablespoons of sesame oil over medium-high heat in a large frying pan or wok. Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp-tender. Remove from heat and set aside.

Step Three:

In a medium bowl, whisk soy sauce, peanut butter, Sriracha, and remaining sesame oil together until smooth. If the sauce is too thick, add a small amount of hot water to reach the desired consistency.

Step Four:

Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine. Serve immediately and enjoy!

Other Vegan Recipes –

Sweet potato wedges – Spicy Sweet Potato Wedges with Dip

Vegan noodles recipe – Butternut Squash Noodles

Apple cinnamon oats – Slow Cooker Apple Cinnamon Oats

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Spicy Peanut Rice Noodles with Broccoli

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Main Course – American

Serves: 6

Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

Spicy rice noodles recipe made with broccoli, mushrooms, bell peppers, and peanut butter, perfect dinner meal.

Ingredients

• 1 [14-oz.] package rice noodles
• 3 tbsp toasted sesame oil, divided
• 1 lb. frozen broccoli florets, divided
• 8 oz. white mushrooms, cleaned and sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 2 green onions, sliced
• 1/3 cup soy sauce or coconut aminos
• 1/2 cup sugar-free peanut butter
• 1-2 tbsp Sriracha sauce
• Hot water, if needed
• Optional, to serve: sesame seeds

Instructions

1

Prepare rice noodles according to package directions and set them aside.

2

Heat 2 tablespoons of sesame oil over medium-high heat in a large frying pan or wok. Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp-tender. Remove from heat and set aside.

3

In a medium bowl, whisk soy sauce, peanut butter, Sriracha, and remaining sesame oil together until smooth. If the sauce is too thick, add a small amount of hot water to reach the desired consistency.

4

Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine. Serve immediately and enjoy!