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.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Ingredients

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