I don’t know what it is about noodles, but I can never say no to them! All colors, all shapes, in soups or stir-fried—they’re always on my menu.
After my second child was born, I remember being amazed at how much easier things felt. She would fall asleep so much more easily than my first (or maybe I was just a lot more relaxed the second time around—who knows?).
Suddenly, I had time to make real meals for myself, healthy and hot. The first thing I did was pull out my wok, chop some veggies, cook up noodles, and toss them together with a bit of soy and sweet chili sauce.
I don’t remember exactly how it tasted, but I remember how happy I felt eating something so comforting.
Years have passed, and I’m still a noodle junkie! My collection of sauces has grown, and I’m excited to share this super-easy recipe with a rich, creamy peanut-flavored sauce for you to enjoy along with me.
The Recipe
What you need:
400 - 500 noodles of any type
3 carrots (you can use more if you like)
1/4 cabbage (you can use more if you like)
The Sauce:
6 tbsp light soy sauce
4 tbsp peanut butter
8 tsp rice wine vinegar
4 cloves of crushed garlic (for the lazy like me, 1/2 - 1 tsp garlic powder)
4 tsp sesame oil
What you do:
Slice the cabbage into thin strips and cut the carrots into sticks.
In a deep skillet or wok, heat some olive oil. Once hot, add the cabbage and carrots, stirring until they soften.
While the vegetables cook, prepare the noodles according to the package instructions. Drain and set aside.
In a mixing bowl, whisk together the sauce ingredients until smooth and well combined.
Add the noodles to the skillet with the vegetables, stir-frying for a minute or two. Pour in the sauce, tossing until the noodles are well coated. Taste and adjust the seasoning as needed.
Before serving, sprinkle with crushed peanuts for a bit of crunch. Enjoy!
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