Vegetable Noodle Stir-Fry with Peanut Lime Sauce

Name: Vegetable Noodle Stir-Fry with Peanut Lime Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 6.2 oz (175 g) buckwheat soba noodles (swap for dry brown rice noodles, or quick-cooking ramen noodles); 1 tsp (5 mL) vegetable oil; 2 medium shallots, minced (swap for medium onions); 2 cloves garlic, minced; 2 carrots, julienned; 2 bell peppers, julienned (swap for green beans, or sugar snap peas); ¼ head of red cabbage, thinly sliced (swap for shredded green cabbage); ¼ cup (34 g) roasted unsalted cashews, chopped (swap for roasted unsalted almonds, or roasted unsalted peanuts); 3 Tbsp (45 mL) peanut butter; 1½ Tbsp (22 mL) sodium-reduced soy sauce (swap for tamari); 1½ Tbsp (22 mL) sesame oil; 1 Tbsp (15 mL) hoisin sauce; 1 Tbsp (15 mL) sriracha hot sauce (swap for sambal oelek); ½ Tbsp (7 mL) agave syrup (swap for maple syrup); ½ lime, juiced (swap for lemon); fresh cilantro; toasted sesame seeds

7 steps

Prep:10minCook:10min

We packed as many crunchy veggies into this stir fry as we could. There are no wrong vegetables for this dish! If you've got mushrooms, green beans, radish, or cabbage - toss it in! This recipe is a great way to use up any veggies you've got in the fridge. Nutrition per serving Calories 405

Updated at: Thu, 17 Aug 2023 05:16:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories410.2 kcal (21%)

Total Fat17.7 g (25%)

Carbs55.5 g (21%)

Sugars11.6 g (13%)

Protein13 g (26%)

Sodium774.1 mg (39%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Cook noodles in a large pot according to package instructions until al dente.

Step 2

Add the oil to a large pan on medium-high heat. When hot, add the shallots and garlic and cook for about 2 minutes, or until lightly golden. Add splashes of water to deglaze the pan as needed.

Step 3

Add the carrots, bell peppers, and cabbage to the pan, and cook for 2 minutes more, until bright and heated up, but still crunchy. Add more splashes of water as needed.

Step 4

Meanwhile, add all sauce ingredients to a mason jar, and mix or shake to combine into a creamy sauce.

Step 5

When the noodles are cooked, drain and add to the pan of vegetables and pour the sauce mixture on top. Toss to combine.

Step 6

Serve with the roasted cashews, fresh cilantro, and lime wedges. Enjoy!