Peanut Butter Noodles Bowl (Printer-Friendly)

Noodles tossed in a savory, creamy peanut butter sauce with crisp veggies and a hint of lime.

# List of Ingredients:

→ Noodles

01 - 8 ounces dried rice noodles

→ Vegetables

02 - 1 cup thinly sliced red bell pepper
03 - 1 cup julienned carrots

→ Sauce

04 - 1/3 cup creamy peanut butter
05 - 1 cup chicken broth
06 - 3 tablespoons low sodium soy sauce
07 - 2 tablespoons honey
08 - 2 tablespoons fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 tablespoon cornstarch
11 - 1 teaspoon sriracha sauce
12 - 1 teaspoon ground ginger

→ Finishing Touches

13 - 1/4 cup chopped dry roasted peanuts
14 - 1/4 cup chopped fresh cilantro
15 - 1/4 cup sliced green onions
16 - Lime wedges, for serving

→ Cooking Oil

17 - 2 tablespoons peanut oil

# Preparation Steps:

01 - Cook rice noodles in a large pot of boiling water according to package instructions, usually 4 to 5 minutes, until just tender. Drain and rinse noodles with cold water to prevent sticking.
02 - In a large skillet or wok, heat peanut oil over medium-high heat. Add sliced red bell peppers and carrots, and stir-fry for 3 minutes until slightly softened.
03 - In a bowl, whisk together chicken broth, peanut butter, soy sauce, honey, lime juice, minced garlic, cornstarch, sriracha, and ground ginger. Pour sauce mixture into the skillet with the vegetables. Bring to a gentle boil, then reduce heat and simmer for 2 to 3 minutes, stirring until thickened.
04 - Add cooked and drained rice noodles to the skillet. Toss thoroughly to coat noodles evenly with sauce and vegetables. Heat for 1 to 2 minutes until warmed through.
05 - Transfer noodles to serving bowls. Top with chopped peanuts, cilantro, green onions, and serve with lime wedges on the side.

# Additional Suggestions:

01 - Rinse rice noodles with cold water after cooking to maintain ideal texture and prevent clumping.
02 - For a lower sodium dish, opt for low sodium soy sauce and chicken broth.
03 - Additional vegetables such as broccoli or edamame may be incorporated for variety.
04 - To add protein, serve with cooked chicken, shrimp, steak, pork, or scrambled eggs mixed in at the final step.

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