The Pioneer Woman Tasty Kitchen
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Spicy Peanut Sauce Noodle Bowl

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Level: Easy

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Description

Brown rice noodles and veggies smothered in a spicy peanut sauce!

Ingredients

  • 2 Tablespoons Natural Peanut Butter
  • ⅓ cups Vegetable Broth
  • 1 teaspoon Red Chiles, Crushed
  • 1 Tablespoon Honey
  • 1 teaspoon Ginger, Minced
  • 1 clove Garlic
  • 2 Tablespoons Tamari Soy Sauce
  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Diced
  • 4 cups Cauliflower, Broccoli, Carrots, And/or Spinach
  • 4 ounces, fluid Brown Rice Noodles
  • ¼ cups Bean Sprouts
  • ¼ cups Cilantro
  • 2 teaspoons Lime Juice

Preparation

In a bowl, whisk together peanut butter, broth, red chilies, honey ginger, garlic, and tamari, tasting and adding more of anything you may want more of. If you like it mild, use less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.

In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Cut veggies into bite size pieces and add to onions (except spinach). Cook for 2 more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.

Cook brown rice noodles according to package directions while veggies are cooking.

Add drained rice noodles to the veggie mixture along with the spinach if using. Give a good stir until everything is coated.

Serve into 2 bowls and sprinkle with bean sprouts, cilantro, and lime juice.

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