Spicy Dairy-Free Peanut Noodles with Vegetables

Ingredients

• 8 oz Rice noodles
• 1 cup Broccoli florets
• 1 cup Carrots (julienned)
• 1 cup Bell pepper (sliced)
• 2 Green onions (chopped)
• 0.5 cup Peanut butter
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 1 tbsp Sesame oil
• 1 tsp Sriracha
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still slightly firm when you bite into one. Carefully drain the noodles using a colander and set them aside.
2. 2While the noodles are cooking, prepare the peanut sauce. In a large mixing bowl, combine the 0.5 cup of peanut butter, 3 tbsp of soy sauce, 2 tbsp of rice vinegar, 1 tbsp of maple syrup, 1 tbsp of sesame oil, 1 tsp of sriracha, 2 cloves of minced garlic, and 1 tsp of minced ginger. Whisk these ingredients vigorously with a fork or small whisk until the sauce is completely smooth and evenly combined.
3. 3Add the drained 8 oz of rice noodles to the large mixing bowl with the peanut sauce. Also add the 1 cup of broccoli florets, 1 cup of julienned carrots, 1 cup of sliced bell pepper, and the 2 chopped green onions to the bowl.
4. 4Using tongs or two large spoons, gently but thoroughly toss all the ingredients in the bowl. Continue tossing for 1-2 minutes, ensuring that the noodles and all the vegetables are evenly coated with the peanut sauce.
5. 5Serve the spicy dairy-free peanut noodles immediately. If you wish, you may garnish each serving with a sprinkle of sesame seeds or some chopped peanuts.

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