Meal Prep
Sep 23

Peanut Ginger Noodle Stir-fry

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Another weeknight meal for you here. This Peanut Ginger Noodle Stir-fry is quick, delicious, and a definite crowd pleaser. You are 100% going to want to add this to your reoccurring list of recipes!

Peanut Ginger Noodle Stir-fry

With this recipe I wouldn’t get to hung up on the exact veggies I used. I would suggest to use what you have on hand. This sauce is a great way to add a big flavour punch to this really easy to make dish. From start to finish you are looking at about 20 minutes, so a perfect meal idea to add to your weeknight repertoire.

Tips for nailing this recipe

  • Get organized. Cooking and assembling this dish happens really fast so I suggest having all of your ingredients prepped and in front of you before you start cooking. This is referred to in the cooking world as your mise en place.
  • Use all natural peanut butter. If you use a peanut butter with too much sugar the result will be very sweet. If that is all you have just taste your sauce and adjust with more soy and lime juice.
  • Make sure your pan is ripping hot before tossing in the noodles. The cook time is fast with any stir fry and this is no different.
Ready in: 20m
Prep: 15m
Servings: 2

Ingredients

  • 1 bag of vermicelli noodles
  • 1/2 cup sliced red onion
  • 1 thinly sliced red pepper
  • 1 cup sliced green onions
  • 1/2 cup thinly sliced sugar snap peas
  • 1 cup bean sprouts
  • SAUCE INGREDIENTS
  • 1/4 cup + 1 TBS natural peanut butter
  • 1 tbs sesame oil
  • 2 tbs minced ginger
  • 1 glove of garlic, sliced
  • 1/4 cup soy sauce
  • 1 tbs sriracha or hot sauce
  • 1 tbs rice wine vinegar
  • juice of 1 lime
  • GARNISH
  • Cilantro
  • Bean sprouts
  • 1/4 cup roasted cashews

Instructions

  1. First things first let's start with the vermicelli noodles. Place noodles in a heat safe container and pour over boiling water until noodles are covered. Let noodles sit until soft. About 10 minute or so. Once soft, drain and set aside.
  2. Next up, let's mix together the sauce. In a bowl mix together the peanut butter, soy sauce, rice wine vinegar, sesame oil, fresh ginger, garlic, lime juice, and sriracha. Whisk until combined and set off to the side.
  3. Now, place a lightly oiled pan over high heat. Once temperature has been reached add in the peppers, onions, bean sprouts, green onions. Be sure to keep the vegetables moving with a spatula or by tossing in the pan. After about 2-4 minutes add in the drained noodles. Continue to toss and combine everything in the pan.
  4. Finally, pour in the sauce and mix all ingredients together thoroughly. Remove from heat.
  5. Divide noodles into bowls and garish each dish with bean sprouts, cilantro, and roasted cashews.. a couple chillies would be fun on here as well!
  6. Enjoy!

Andy's