}); Toss Noodles Peanut Butter And Chilli For A Healthy Lunch - Propa Eats

Toss Noodles Peanut Butter And Chilli For A Healthy Lunch

We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes to get in front of the pre-Carnival prep!

SPICY THAI PEANUT BOWL

With Carnival fast approaching, there is a massive increase in healthy dieting! This recipe for is full of colourful, fresh veggies which are tossed in an easy, homemade peanut sauce. It’s easy to make, truly delicious, and only takes 20 minutes! Get ready to devour a satisfying bowl of slightly spicy, sweet and nutty noodles.

AuthorpropaeatsCategory, DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

INGREDIENTS

 12 ounces rice noodles or any other long pasta or noodle
 1 cup carrots, julienned
 1 cup sweet pepper, thinly sliced
 1 cup red onion, thinly sliced
 1 cup fresh mushrooms, sliced
For peanut sauce
 ½ cup creamy peanut butter
 3 tablespoons soy sauce
 1 tablespoon sesame oil
 2 tablespoons lime juice
 1 clove minced garlic
 1 tablespoon minced fresh ginger
 2 teaspoons chilli sauce
 ¼ cup warm water
For garnish
 ½ cup chopped, toasted peanuts
 ¼ cup chopped cilantro or chandon beni
 Lime wedges

DIRECTIONS

1

In a medium skillet, heat vegetable oil over medium-high heat.

2

Add carrots, sweet peppers, onions and mushrooms to skillet. Season lightly with salt and pepper and then, sauté for 3 minutes; set aside.

3

Blend peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, chilli sauce and water until smooth. Add water, 1 teaspoon at a time, if sauce is too thick.

4

In a large pot, cook noodles in simmering, salted water for 1 to 2 minutes. Rice noodles cook very quickly so keep an eye on them. Drain noodles and return to pot.

5

Toss noodles with peanut sauce and vegetables you set aside.

6

To serve, arrange the noodles in a shallow bowl or on a plate. Garnish with chopped toasted peanuts, fresh cilantro and lime wedge.

Ingredients

 12 ounces rice noodles or any other long pasta or noodle
 1 cup carrots, julienned
 1 cup sweet pepper, thinly sliced
 1 cup red onion, thinly sliced
 1 cup fresh mushrooms, sliced
For peanut sauce
 ½ cup creamy peanut butter
 3 tablespoons soy sauce
 1 tablespoon sesame oil
 2 tablespoons lime juice
 1 clove minced garlic
 1 tablespoon minced fresh ginger
 2 teaspoons chilli sauce
 ¼ cup warm water
For garnish
 ½ cup chopped, toasted peanuts
 ¼ cup chopped cilantro or chandon beni
 Lime wedges

Directions

1

In a medium skillet, heat vegetable oil over medium-high heat.

2

Add carrots, sweet peppers, onions and mushrooms to skillet. Season lightly with salt and pepper and then, sauté for 3 minutes; set aside.

3

Blend peanut butter, soy sauce, sesame oil, lime juice, garlic, ginger, chilli sauce and water until smooth. Add water, 1 teaspoon at a time, if sauce is too thick.

4

In a large pot, cook noodles in simmering, salted water for 1 to 2 minutes. Rice noodles cook very quickly so keep an eye on them. Drain noodles and return to pot.

5

Toss noodles with peanut sauce and vegetables you set aside.

6

To serve, arrange the noodles in a shallow bowl or on a plate. Garnish with chopped toasted peanuts, fresh cilantro and lime wedge.

Spicy Thai Peanut Bowl
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