One Pot Peanut Sauce Noodles For Lazy Days

Chop, layer and cook are all you have to do for this recipe.

We all have those days where we only want to do something really quick and eat in front of the TV. And yes, a sandwich could be a really good option, but in situations like the one I mentioned above, a warm bowl of soup will definitely do the trick.

I love this especially on very lazy days. Even my hubby makes it on his own on his lazy days.

This will only take 12-15 minutes of your time. It is that quick. Now you know why I love this so much. All you have to do chop all the veggies, add water in a saucepan, throw in the noodles, veggies, nut butter, seasoning then bring to a boil. Let it simmer until cooked, garnish and then serve. Very simple, right?

You can always make adjustment to your own preference with the amount of soup you want and the flavors. It is oil free which makes it more awesome. Sipping the soup is heaven especially during cold days.

Check out the recipe below.


ONE POT PEANUT SAUCE NOODLES

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Ingredients:

2¼ cup water
6 oz brown rice noodles (pad thai noodles) or other noodles or use angel hair pasta
½ cup or more sliced carrots
½ of a large red bell pepper sliced
4 to 5 oz cubed tofu, ¾ cup
2 tbsp scallions, chopped (optional)
2 to 3 tsp sriracha, I usually add more
2 to 3 tsp soy sauce (use certified gf if needed)
½ tsp garlic powder or use 2 tsp minced garlic or both
1 tbsp ginger paste or minced ginger
3 tbsp or more almond butter or peanut butter
1 tsp lemon or lime juice
½ tsp white vinegar
1 tbsp or more sugar or other sweetener
¼ tsp salt or to taste
cayenne to taste (1/3 tsp or more)
½ loaded cup chopped celery or bok choy
2 tbsp or more cilantro or basil or both for garnish
roasted peanuts for garnish (optional)

 

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Instructions:

Add water to a saucepan.

Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.

Add tofu and the rest of the ingredients through cayenne.

Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.

Fold in cilantro, basil, or baby spinach if using. Let sit for another minute before serving. Garnish with peanuts or sprouts and a dash of fresh lime. We added a good dash of red pepper flakes as well.

 

NOTES

Variations: 
Add zest of half a kaffir lime or lime.
Add ½ cup coconut milk + 1¾ cup water for creamier sauce.
Add some sesame oil for stronger nutty flavor profile.
Cook the garlic, ginger and tofu in a bit of oil to golden, toss in veggies and cook for a minute, then add the water, noodles and the rest.

To make soy-free, use coconut aminos for soy sauce, and chickpea tofu or cooked chickpeas or lentils or more veggies instead of Tofu!

 

 

 

Resource: veganricha.com