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Brown rice noodles and veggies smothered in a spicy peanut sauce!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!