Peanut Noodles with Mixed Vegetables and Peanut Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles with mixed vegetables tossed in a quick homemade peanut sauce. The sauce is creamy, slightly spicy, and ready in minutes. A filling meal that works as-is or with added protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 2 1/2 to 3 cups thin rice noodles
- 1/2 cup carrots (roughly sliced)
- 1/2 cup red bell peppers (roughly sliced)
- 1/2 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1/3 cup peanuts
- 1/2 cup+ other vegetables
- 1 cup diced protein (optional (tofu, tempeh, chicken, shrimp, pork, beef))
- 1/4 cup creamy peanut butter or homemade peanut butter
- 1/4 cup sesame oil
- 1/4 cup agave nectar or honey
- 1 1/2 tablespoons apple cider vinegar
- dash soy sauce (optional and to taste (I do not use it))
- 3/4 teaspoon ground ginger
- salt and pepper (optional and to taste)
- pinch cayenne pepper or chili powder (optional and to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2m
- Sodium
- 80mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 80MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.