This peanut noodles with vegetables is one of my favorite meals ever! Spaghetti noodles are tossed in a flavorful (and slightly spicy) peanut sauce then topped with red peppers, roasted broccoli, peas, green onions, and cilantro. Make it and watch it be devoured.
1 1/2teaspoonschili garlic sauceadd more for spicier dish (the 1 1/2 tsp is more family friendly)
1teaspoonhoney
1/2red pepperthinly sliced
3ozsugar snap peasor a small handful
2green onionssliced
1/3cuppeanuts
1/4cupcilantrochopped
Instructions
Preheat oven to 425°F.
Place broccoli on baking sheet. Drizzle the sesame oil overtop. Toss to coat. Sprinkle salt and pepper overtop. Toss to coat. Roast in the oven for 15 minutes or until slightly tender.
Bring a large pot of water to boil. Add the noodles and cook until al dente.
Meanwhile, in a large skillet over medium heat add the sesame oil, garlic and ginger. Cook, stirring often for about 2 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, and honey. Stir until smooth. Stir in the sliced red peppers and snow peas.
Drain the pasta and add the noodles into the skillet full of the sauce. Toss to coat so that the noodles are covered in the saucy goodness.
When broccoli is finished roasting, remove from oven and transfer the vegetables to the skillet. Sprinkle the peanuts, green onions, and cilantro on top. Toss to coat.
Portion into individual servings. Enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days. The sauce can be made in advance and stored in the fridge. Noodle options: spaghetti, angel hair, linguine noodles, soba noodles, ramen noodles, rice noodles, etc.