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Recipe by:

Dana Ramsey

Peanut Noodles with Roasted Vegetables

A delightful blend of peanut noodles and roasted veggies, perfect for cozy gatherings or weekday dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • ½ cup creamy peanut butter Jif is preferred for rich taste
  • ¼ cup soy sauce low-sodium if preferred
  • 2 teaspoons rice vinegar
  • 1 Tbsp. honey or maple syrup agave for vegan option
  • 1 tsp. sesame oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated fresh aroma is key
  • 1 red bell pepper, sliced
  • 1 medium zucchini, quartered and sliced
  • 1 cup broccoli florets
  • 1 Tbsp. olive oil
  • freshly ground black pepper, to taste
  • 8 oz. rice noodles or soba noodles brown rice noodles give a delightful chew
  • sesame seeds, for garnish
  • chopped scallions, for garnish
  • fresh cilantro, optional but recommended

Equipment

  • Oven
  • Baking sheet
  • Medium bowl
  • Large bowl

Method
 

  1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until glossy and fragrant. Add warm water if too thick.
  2. Preheat your oven to 400°F (200°C). Toss red bell pepper, zucchini, and broccoli with soy sauce, olive oil, and black pepper. Spread on baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and caramelized.
  3. While the veggies roast, cook noodles according to package instructions. Drain and toss with a drizzle of sesame oil to prevent sticking.
  4. In a large bowl, combine cooked noodles with peanut sauce. Add roasted vegetables and toss. Garnish with sesame seeds, chopped scallions, and cilantro before serving.

Notes

This dish is great for meal prep and tastes even better the next day as the flavors meld together.