Spicy Peanut Sauce Stir-Fry with Noodles

Ingredients

• 1 lb Egg Noodles
• 1 cup Broccoli Florets
• 1 medium Bell Peppers
• 1/2 cup Carrots
• 1/2 cup Peanut Butter
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Red Pepper Flakes
• 1 tbsp Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb Egg Noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Carefully drain the cooked noodles in a colander and set them aside.
2. 2Mince the 2 cloves Garlic and grate the 1 tsp Ginger. In a small bowl, combine the 1/2 cup Peanut Butter, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Honey, 1 tbsp Sesame Oil, the minced 2 cloves Garlic, the grated 1 tsp Ginger, and the 1/2 tsp Red Pepper Flakes. Whisk all ingredients together until the mixture is completely smooth and well combined.
3. 3Heat the 1 tbsp Vegetable Oil in a large wok or a large pan over medium-high heat until the oil begins to shimmer, which indicates it has reached approximately 350°F (175°C).
4. 4While the oil heats, cut the 1 medium Bell Peppers into 1-inch pieces and slice the 1/2 cup Carrots into thin rounds. Add the 1 cup Broccoli Florets, the cut 1 medium Bell Peppers, and the sliced 1/2 cup Carrots to the hot wok. Stir-fry these vegetables for 5-7 minutes, tossing frequently, until they become crisp-tender, appear bright in color, and are slightly softened.
5. 5Add the cooked 1 lb Egg Noodles and the prepared peanut sauce from the small bowl to the wok with the stir-fried vegetables.
6. 6Continue to stir-fry for another 2-3 minutes, tossing all ingredients constantly, until the noodles and vegetables are evenly coated in the sauce and thoroughly heated through. The sauce should appear thick and cling to the noodles.
7. 7Serve the Spicy Peanut Sauce Stir-Fry with Noodles immediately.

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