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Peanut Lime Udon Noodles

Peanut Lime Udon Noodles
Thick Noodles in a Peanut Lime Sauce

Peanut Lime Udon Noodles

Sweet, tangy, and a little bit spicy – This Thai dish with a Veggums twist packs a ton of flavor and they blend so well. Mix up these Thai peanut lime noodles with your favorite steamed veggies.

  • Pot

Noodles & Vegetables

  • 12 oz. Japanese Thick Udon Noodles ((1 package))
  • 1 Crown  Broccoli
  • 1 Green Bell Pepper
  • 1 Carrot ((large))
  • 1 White Onion
  • 1 Bunch Cilantro ((fresh))

Peanut Sauce

  • ½ Cup  Peanut Butter ((creamy or chunky))
  • 3 Tbsp. Soy Sauce
  • 2 Tbsp. Coconut Oil
  • 2 Tbsp. Sriracha Hot Sauce
  • 1 Lime ((juiced, with pulp))
  • 1 ½ Tbsp. Rice Vinegar
  • 2 tsp. Fresh Ginger ((finely shredded))
  • 1 ½ Tbsp. Brown Sugar
  • 2 tsp. Sesame Oil
  • 2 Cloves  Garlic ((minced))
  • 3 Tbsp. Crushed Peanuts
  1. Bring water in a medium pot to a boil.

  2. Add in noodles and cook until al dente as directed. Be careful not to overcook the noodles or you may end up with a mushy texture when the sauce is added.

  3. While the noodles are cooking, we’ll make the peanut sauce. In a large bowl, add peanut butter, soy sauce, and coconut oil – stir.

  4. Mix in all remaining ingredients until you are left with a smooth sauce.

  5. You may thin the sauce with warm water to your liking if it turns out too thick.

  6. Cut up broccoli and steam for approximately 5 minutes.

  7. Add sliced green pepper in with broccoli and steam for an additional 3 minutes.

  8. Strain the water from your noodles and rinse lightly with cool water.

  9. Slice onions and carrots and sauté until the onions start to become translucent (using a peeler can provide nice thin carrot slices).

  10. Add in peanut sauce and veggies to the noodles over medium heat.

  11. Stir together and heat for 5-7 minutes.

  12. Top with crushed peanuts, garnish with cilantro, and enjoy!

Main Course
Japanese
LowLactoseDiet, VeganDiet, VegetarianDiet

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