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If you're looking for a quick, healthy, and delicious dinner option, look no further than Peanut Noodle Veggie Stir Fry. This vibrant dish combines the richness of peanut sauce with the crunch of fresh vegetables, creating a delightful balance of flavors and textures that is sure to satisfy your taste buds. Whether you’re a busy professional, a health-conscious eater, or someone who simply loves a good stir fry, this recipe offers a versatile solution that can cater to a variety of dietary preferences.

Peanut Noodle Veggie Stir Fry

Discover the ultimate quick and healthy dinner with this Peanut Noodle Veggie Stir Fry recipe! Bursting with vibrant vegetables and a creamy peanut sauce, this dish is perfect for anyone looking for a delicious meal. You can easily customize it to your dietary preferences by adding proteins like chicken, shrimp, or tofu, or keeping it vegan. Packed with nutrients and flavors, this versatile stir fry not only satisfies your cravings but also promotes healthy eating habits. Whether you’re meal prepping or cooking for family, this recipe will become a favorite in your kitchen!
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Ingredients
  

8 oz rice noodles (or your choice of noodles)

2 tablespoons peanut oil (or vegetable oil)

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup baby spinach

3 green onions, chopped

1/4 cup roasted peanuts, roughly chopped (for garnish)

Sesame seeds (for garnish)

Peanut Sauce:

1/4 cup creamy peanut butter

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup (for a vegan option)

1 tablespoon sriracha (optional, for spice)

1 tablespoon water (to thin the sauce)

Instructions
 

Cook the Noodles: Begin by cooking the rice noodles according to the package instructions. Drain and set aside, tossing them with a drizzle of sesame oil to prevent sticking.

    Prepare the Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sriracha (if using), and water until smooth. Adjust seasoning to taste and set aside.

      Sauté the Aromatics: In a large skillet or wok, heat peanut oil over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

        Add the Veggies: Toss in bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 5-7 minutes, or until veggies are tender-crisp.

          Combine Noodles and Sauce: Add the cooked noodles and peanut sauce to the skillet. Toss everything together for another 2-3 minutes, ensuring that the noodles are fully coated with the sauce and heated through.

            Finish with Greens: Stir in baby spinach and chopped green onions, cooking just until the spinach wilts.

              Serve and Garnish: Plate the stir fry and garnish with chopped roasted peanuts and a sprinkle of sesame seeds for an extra crunch.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings