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Vegetarian Noodles with Peanut Sauce
A simple stir fry vegetarian recipe that is tasty, filling and looks good, the three main parts of a meal. The fact that it is very quick to cook is an added bonus.
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Course:
Main Dish, Side Dish
Cuisine:
Thai
Keyword:
Noodles, Nuts, Pasta, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
people
Calories:
517
kcal
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Ingredients
Metric
Imperial
12
ounces
linguine
or similar
4
tbsp
sesame oil
6
ounces
scallions
chopped
10
ounces
carrots
finely sliced
16
ounces
stir fry vegetables
3
cloves
garlic
minced
1/2
tbsp
ginger
minced
4
ounces
honey
4
ounces
peanut butter
smooth
4
ounces
soy sauce
3
tbsp
rice vinegar
1/2
tbsp
chili-garlic sauce
to taste
Instructions
Heat salted water in a large pan
Cook pasta according to package directions.
12 ounces linguine
Drain and return to pot retaining some of the starch water
Add 1/2 of sesame oil and toss ensuring all pasta covered.
4 tbsp sesame oil
Heat remaining 1/2 of the sesame oil in heavy pot over medium-high heat.
4 tbsp sesame oil
Add green onions, carrots, stir-fry veggies, garlic and ginger and cook until soften
6 ounces scallions,
10 ounces carrots,
16 ounces stir fry vegetables,
3 cloves garlic,
1/2 tbsp ginger
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
4 ounces honey,
4 ounces peanut butter,
4 ounces soy sauce,
3 tbsp rice vinegar,
1/2 tbsp chili-garlic sauce
Simmer sauce 2 minutes.
Pour sauce over pasta and toss well.
Transfer to platter and serve warm.
Garnish with additional spring onions
Notes
I have used linguine in this recipe but the time tasken can be sped up if you choose straight to wok egg noodles or fresh noodles.
Nutrition
Calories:
517
kcal
|
Carbohydrates:
75
g
|
Protein:
16
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Sodium:
1221
mg
|
Potassium:
414
mg
|
Fiber:
7
g
|
Sugar:
24
g