Noodles with Peanut Sauce

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.

Serves 4-6

  • 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.

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Nutrition Information

Noodles with Peanut Sauce

Servings per Recipe: 6

Amount per Serving

Calories:  653

Calories from Fat:  234

Total Fat:  26g

Saturated Fat:  5g

Cholesterol:  0mg

Sodium:  465mg

Potassium:  217mg

Carbohydrates:  82g

Dietary Fiber:  10g

Protein:  26g

Sugars:  13g

Vitamin A:  143%

Vitamin C:  27%

Calcium:  7%

Iron:  25%

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