Peanut Lime Vegetable Noodle Stir-Fry
This vibrant vegan noodle stir-fry features a creamy peanut lime sauce and a rainbow of julienned vegetables like carrots and bell peppers. Using nutty soba noodles and crunchy roasted cashews, it is an easy and nourishing meal perfect for busy weeknights or clearing out your fridge.
Instructions
- 1
Cook the buckwheat soba noodles (6.173 oz) according to the package instructions.
- 2
Heat the vegetable oil (1 tbsp) in a large pan over medium-high heat. Sauté the shallots (2) and garlic cloves (2 clove) until golden.
- 3
Add the carrots (2), bell pepper (2), and red cabbage (0.25). Cook for a further few minutes until tender yet crunchy.
- 4
Meanwhile, combine the peanut butter (3 tbsp), soy sauce (1.5 tbsp), toasted sesame oil (1.5 tbsp), hoisin sauce (1 tbsp), sriracha (1 tbsp), agave syrup (0.5 tbsp), and the juice from limes (0.5) in a jar and mix well.
- 5
Drain the cooked noodles and add them to the pan. Pour the peanut lime sauce over the vegetables and noodles, tossing until well coated.
- 6
Serve immediately topped with chopped roasted cashew (0.25 cup), fresh cilantro (1 sprinkle), and toasted sesame seeds (1 sprinkle).
Nutrition Facts
Per portion