Veggie-Packed Peanut Noodles
Recipe type: Entree
Cuisine: Vegetarian
Serves: 4
  • 8 oz rice stick noodles
  • 1 tbsp sesame oil (not toasted)
  • 4 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 bell pepper, diced
  • ½ cup sliced green onion, plus extra for serving
  • 1 cup shredded carrot
  • 1 cup shredded cabbage
  • ½ tsp ground ginger
  • ¼ cup honey
  • ½ cup peanut butter
  • ¼ cup soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sriracha
  • Chopped peanuts, for serving
  • Lime wedges, for serving
  1. Place noodles in a large bowl or pot. Pour boiling water over top and let sit according to package directions (about 5-10 min) until soft. Drain and set aside.
  2. Heat sesame oil in a large saute pan or wok over high heat. Add garlic, broccoli, pepper, and green onion and stir fry until beginning to soften, about 5 minutes. Add carrots and cabbage and continue stir frying 3-4 minutes until just barely softened.
  3. Reduce heat to medium and add ground ginger, honey, peanut butter, soy sauce, rice vinegar and sriracha. Stir until combined, veggies are evenly coated and sauce is heated through. Add rice noodles to the pan and stir everything together to evenly coat.
  4. Serve topped with chopped peanuts, green onions and lime squeezed over top.
Recipe by Flying on Jess Fuel at