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If you’re searching for a dish that is both delicious and easy to prepare, look no further than the Peanut Noodle Veggie Stir Fry. This vibrant and satisfying meal is a delightful combination of flavors and textures that caters to both vegetarians and meat-lovers alike. With rice noodles serving as the base, paired with a medley of fresh vegetables, and enveloped in a creamy, savory peanut sauce, it’s no wonder this dish has gained popularity among home cooks and food enthusiasts.

Peanut Noodle Veggie Stir Fry

Discover the vibrant and satisfying Peanut Noodle Veggie Stir Fry, perfect for both vegetarians and meat-lovers. This easy-to-make dish features rice noodles paired with a colorful medley of fresh vegetables and a creamy peanut sauce. Packed with nutrition and flavor, it’s ideal for quick dinners or meal prep. With simple cooking techniques and customizable ingredients, you can enjoy a delicious, healthy meal that's sure to become a favorite in your kitchen.
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Ingredients
  

8 oz. rice noodles

2 tbsp vegetable oil

1 red bell pepper, sliced

1 cup sugar snap peas, trimmed

1 medium carrot, julienned

1 zucchini, sliced into half-moons

3 green onions, chopped

2 cloves garlic, minced

1 inch ginger, grated

1 cup bean sprouts

½ cup unsalted peanuts, roughly chopped

For the Peanut Sauce:

¼ cup peanut butter (creamy or crunchy)

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1-2 tsp sriracha (adjust for spice level)

Water, as needed for consistency

Instructions
 

Cook the Noodles: Bring a large pot of water to boil. Add the rice noodles and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and sriracha. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached. Set aside.

      Stir-fry the Veggies: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.

        Add Veggies: Toss in the red bell pepper, sugar snap peas, carrot, and zucchini. Stir-fry for 5-6 minutes or until the veggies are just tender but still crisp.

          Combine Everything: Add the cooked noodles and peanut sauce to the skillet. Toss everything together, ensuring the noodles and veggies are well-coated with the sauce. Stir-fry for an additional 2-3 minutes until everything is heated through.

            Add Finishing Touches: Toss in the green onions and bean sprouts, mixing well. Cook for another minute just to warm them.

              Serve: Remove from heat, plate the stir-fry, and garnish with chopped peanuts. Enjoy hot!

                Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings