This recipe is great because it packs in a lot of flavor in minimal time and is very customizable. The spicy peanut sauce is seriously incredible.
gotta get that noodle pull
Yields: 2 servings
Time: 20 minutes
4 oz rice noodles (read package instructions, some need to soak)
1/2 of a green bell pepper, thinly sliced
1/2 of a red or yellow bell pepper, thinly sliced
1 large carrot, peeled into ribbons or julienne cut
2 shallots, thinly sliced
6 tablespoons spicy peanut sauce
2 green onions for serving
Fresh cilantro for serving
Spicy Peanut Sauce
1/4 cup peanut butter
1/2 tablespoon honey
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon gochujang, chili paste, or sriracha
1-2 garlic cloves, minced or grated on microplane
1 tablespoon fresh ginger, minced or grated (or ginger paste)
1/2 lb skirt or flank steak marinate with avocado oil, rice vinegar, soy sauce, honey, ginger, salt. Sear on each side and then thinly slice (it will finish cooking in the stir fry).
1/2 lb chicken breast, tenderize then thinly slice and marinate with avocado oil, rice vinegar, soy sauce, honey, ginger, salt)
1/2 lb small shrimps, tail off, you will stir fry them with the veggies, no need to marinate!
First thing first - I like to make this in a wok but a sauté pan will work just fine!
If you are including protein start by prepping that first! For steak you'll want to sear ahead of time then thinly slice and add in when sautéing the veggies. For chicken you'll want to thinly slice then add it in before the veggies. For shrimp, add in with the veggies.
Make the spicy peanut sauce by adding all ingredients to a small bowl and stirring until fully combined. Add a tablespoon of water if its not mixing easily.
Boil a pot of water and cook the rice noodles according to the package instructions (they're all different) - once they are done, save 1/2 cup pasta water, drain in a colander and rinse with cold water to prevent sticking.
While the rice noodles are cooking, add a tablespoon of avocado oil to a sauté pan or wok, add in chicken if using and let it cook until there's no more pink, if not go straight to adding veggies. If you're adding shrimp (raw) or steak (already seared) add it in with the veggies. Sauté the veggies over medium heat for about 5 minutes, tossing frequently.
Once the veggies are softened, add in 6 tablespoons of the spicy peanut sauce, 1/2 cup pasta water and the rice noodles. Turn the heat to low and toss until everything is mixed and coated.
Top with diced green onion and cilantro. Enjoy!
Protein, is totally optional! I hope my instructions on how to add it in are clear - I'm trying to keep this one customizable.
You can change up the veggies, I used the ones listed in the recipe above. You could add in mushrooms, broccolini, sprouts, whatever feels right.
You'll have peanut sauce leftover, you can either double the rest of the recipe or use it for other recipes such as my Spicy Peanut Spring Roll Bowl!
one more for good measure :)