Peanut Butter Vegetable Noodle Stir-Fry

This Peanut Butter Vegetable Noodle Stir-Fry is the ultimate weeknight dinner: silky rice noodles and crisp-tender vegetables coated in a glossy, deeply savory peanut-ginger sauce. Broccoli, carrots, and snap peas bring color, crunch, and nutrition, while garlic and fresh ginger give the sauce a punchy aromatic backbone. A splash of soy sauce, lime juice, and a touch of maple syrup balance the richness of the peanut butter for a sauce that's creamy, tangy, salty, and just a little sweet. Ready in about 30 minutes, this dish is entirely plant-based, making it a fantastic option for anyone following a vegan diet or simply looking to eat more whole, plant-forward meals. It's naturally dairy-free and egg-free, and can easily be made gluten-free by using tamari instead of soy sauce. Loaded with fiber, plant protein from the peanuts, and a rainbow of vegetables, this noodle stir-fry delivers a satisfying, restaurant-quality meal without any animal products. Finished with crushed roasted peanuts and sliced scallions for crunch and freshness, this recipe comes together quickly in one pan and is easily customizable — swap in whatever crisp vegetables you have on hand, or add crispy tofu for extra protein.

Ingredients

• 8 ozrice noodles, flat, medium-width
• 0.33 cupcreamy peanut butter, natural, unsweetened
• 3 tbspsoy sauce, use tamari for gluten-free
• 2 tbspmaple syrup
• 2 tbsplime juice, freshly squeezed
• 1 tbspfresh ginger, grated
• 3 clovegarlic, minced
• 0.33 cuphot water, to thin sauce
• 1 tspsriracha, optional, to taste
• 2 tbspvegetable oil
• 2 cupbroccoli florets
• 2 mediumcarrot, julienned or thinly sliced
• 1.5 cupsnap peas, trimmed
• 4 eachscallions, sliced, divided
• 0.25 cuproasted peanuts, crushed, for topping
• 1 tspsesame seeds, optional garnish

Method

No instructions listed.