Spicy Peanut Sauce with Brown Rice Noodles and Veggies

Spicy Peanut Sauce with Brown Rice Noodles and Veggies might be a good recipe to expand your sauce collection. One serving contains 656 calories, 23g of protein, and 18g of fat. This dairy free and lacto ovo vegetarian recipe serves 2 and costs $2.87 per serving. If you have peanut butter, tamari, cilantro, and a few other ingredients on hand, you can make it. 89114 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 5 minutes. It is brought to you by Naturally Ella. With a spoonacular score of 99%, this dish is awesome. Users who liked this recipe also liked Noodles and Veggies With Peanut Sauce, Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice, and Rice Noodles With Tahini Sauce and Mixed Veggies.

Servings: 2

Preparation duration: 5 minutes

 

Ingredients:

Bean Sprouts

4 oz brown rice noodles

Cilantro

1 clove garlic, minced

1 teaspoon ginger, minced

1 tablespoon honey

Lime juice

4 cups assorted veggies (cauliflower, carrots, broccoli, and/or spinach.)

1 tablespoon olive oil

½ medium onion

2 tablespoons peanut butter

¼-1 teaspoon red chiles, crushed

2 tablespoons tamari (soy sauce)

Equipment:

frying pan

whisk

bowl

Cooking instruction summary:

In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Stir in choice of veggies (except spinach) and cook for two more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.Cook brown rice noodles according to package while veggies are cooking.Add drained rice noodles to the veggie mixture along with the spinach if using.Serve with bean sprouts, cilantro, and lime juice.

 

Step by step:


1. In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.In a large skillet, heat olive oil over medium heat.

2. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Stir in choice of veggies (except spinach) and cook for two more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.Cook brown rice noodles according to package while veggies are cooking.

3. Add drained rice noodles to the veggie mixture along with the spinach if using.

4. Serve with bean sprouts, cilantro, and lime juice.


Nutrition Information:

Quickview
656k Calories
22g Protein
18g Total Fat
112g Carbs
50% Health Score
Limit These
Calories
656k
33%

Fat
18g
28%

  Saturated Fat
3g
22%

Carbohydrates
112g
37%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
1262mg
55%

Get Enough Of These
Protein
22g
45%

Vitamin A
18512IU
370%

Fiber
20g
82%

Manganese
1mg
65%

Vitamin C
50mg
61%

Vitamin B3
7mg
38%

Vitamin B1
0.49mg
33%

Folate
130µg
33%

Magnesium
125mg
31%

Phosphorus
311mg
31%

Potassium
1008mg
29%

Vitamin B6
0.54mg
27%

Iron
4mg
24%

Copper
0.47mg
24%

Vitamin B2
0.37mg
22%

Vitamin E
2mg
17%

Zinc
2mg
15%

Calcium
115mg
12%

Vitamin B5
0.93mg
9%

Vitamin K
5µg
5%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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