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Vegetable Noodle Stir-fry with Peanut Lime Sauce

July 25, 2019

Watch How to Make This Recipe Here

 This recipe starts at 0.29

 

There is something about peanut butter, soy sauce, garlic, lime, and sriracha that are a match made in heaven. Salty, sweet, spicy, tangy, and filled with umami goodness; the dressing used for this stir fry is amazing. 

We packed as much crunchy veggies into this mix as we could - two kinds of bell peppers, red cabbage, and carrots. There are no wrong vegetables for this dish - mushrooms, green beans, radish, cabbage... anything goes! 

Roasted cashews add the perfect crunch to this dish!

 

Enjoy!

Vegetable Noodle Stir-fry with Peanut Lime Sauce

Recipe PDF

▸ ▹ Vegan 

Yield: 3-4 servings
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min

 

INGREDIENTS: Stir-fry

6 oz (175 g) dry noodles (chow mein, ramen, brown rice, pad thai, soba - GF if desired) 

 

1 tsp (5 ml) oil

2 shallots, finely chopped 

2 cloves garlic, minced

 

2 medium carrots, shredded or cut into matchsticks

2 bell peppers, julienned (we used one red, one orange)

1/4 head of red cabbage, shredded (about 1 cup)

 

3/4 cup (95 g) roasted cashews

1 Tbsp fresh cilantro

 

INGREDIENTS: Sauce

3 Tbsp (15 ml) peanut butter (or sub tahini or sunflower seed butter if allergic)

1 lime, juiced

1.5 Tbsp (23 ml) sodium-reduced soy sauce (or tamari if GF)

1.5 Tbsp (23 ml) sesame oil

1 Tbsp (15 ml) hoisin sauce

1 Tbsp(15 ml) sriracha (or sub sambal or other mild hot sauce)

1/2 Tbsp (8 ml) agave syrup

 

Directions

  1. Cook noodles in a large pot according to package instructions until al dente. While it cooks, prep the shallots and garlic. 

  2. In a large pan, cook shallots and garlic on medium high heat in oil for about 2 minutes or until lightly golden. Add splashes of water to deglaze the pan if needed.  

  3. Add the prepared carrots, cabbage, and bell peppers to the pan, and cook for 2 minutes more, until bright and heated up, but still crunchy.  Add more splashes of water as needed. 

  4. Meanwhile, add all sauce ingredients to a jar, and mix or shake to combine into a creamy sauce. 

  5. When the noodles are cooked, drain and add to the pan of vegetables and pour the sauce mixture on top. Toss to combine. 

  6. Serve with the roasted cashews, fresh cilantro, lime wedges, fresh chilli or chilli flakes. Enjoy!

 

Notes

  1. Variations: try with other vegetable like mushrooms, bok choy, snap peas, asparagus, or green beans. 

  2. Storage: store in an air-tight container in the fridge for up 3 days. 

 Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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