In just 15 minutes, you can have a nourishing vegan meal on the table that is flavorful and packed with veggies. This recipe comes to us from Kristie Middleton and appears in her new book MeatLess: Transform the Way You Eat and Live – One Meal at a Time.
- 1 cup crunchy peanut butter
- 4 tablespoons soy sauce or tamari
- 2 teaspoons agave or other sweetener
- 1 teaspoon hot pepper sauce like Sriracha, or more or less to taste
- 2 cloves garlic
- 1 to 1-1/2 cups water
- 2 teaspoons toasted sesame oil
- 4 carrots, chopped into coins
- 2 cups broccoli florets
- 2 cups frozen edamame
- Crushed peanuts or sesame seeds to garnish, optional
- 1 16-ounce package of your favorite noodles, cooked according to package
- instructions (spaghetti, angel hair, soba, and udon all work well)
Add all sauce ingredients to a blender or food processor, or use an immersion blender to combine well. If you like a thick sauce, use less water. Set aside.
Steam carrots, broccoli, and edamame for 4 minutes or until the broccoli is bright green.
Toss the vegetables with the noodles and pour the peanut sauce over it. Serve sprinkled with crushed peanuts or sesame seeds.
Noodles with Peanut Sauce
Servings per Recipe: 6Amount per Serving
Calories from Fat: 234
Total Fat: 26g
Saturated Fat: 5g
Dietary Fiber: 10g
Vitamin A: 143%
Vitamin C: 27%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.