VEGGIE PASTA NOODLES RECIPE
Hey guys! Today I am sharing a super easy and delicious recipe! Sautee veggies with noodles, so good!
This time we are going to cook the noodles, sautee the veggies and then we will add a really savory and delicious sauce made with soy sauce, peanut butter, and Sriracha Chili Sauce, the combination is really delicious.
I love the mix of the textures and flavors of this recipe, is super easy to make and really delicious because of the sauce, I hope you like it!
To make this recipe I had the pleasure to try a new product from Le Creuset, COCOTTE EVERY, it cooks super-quick any pasta or rice.
Because of its rounded and deep shape it kind of distributes the temperature evenly inside the pot so the product is ready quicker and evenly, I absolutely love this product. I highly recommend it!
a tbsp olive oil
a green pepper
a red pepper
a yellow pepper
a red onion
1/3 cup white sesame seeds
1/3 cup soy sauce
a tbsp of Huy Fong Sriracha Chili Sauce
a tbsp peanut butter
Preparation time: 10 minutes
Total time: 30 minutes
Serving size: 3
Let´s start by sautee these veggies!
Pour a tablespoon of olive oil in a wok at medium heat, whilst the olive oil is warming up, we are going to chop all the veggies. Start with the onion, red pepper, green pepper, and yellow pepper.
Once the olive oil is hot cook the onion at medium heat for 5 minutes until it gets soft.
Then add the chopped red, green and yellow peppers, sautee at medium heat until they get a bit golden and soft.
Cook the noodles in a pot at high heat following the packaging instructions.
Let´s make the sauce! Using a bowl, combine together 1/3 of a cup of soy sauce, a tablespoon of Sriracha Chili Sauce and a tablespoon of peanut butter, this delicious combination will bring a super delicious flavor to your veggie noodles!
Make sure that the sauce is well mixed until you get a smooth consistency.
Once the noodles are cooked and the sauce is ready, incorporate the noodles into the wok with the veggies, pour the sauce, give it a stir and cook for around 5 minutes at high heat.
To finish it all, sprinkle some sesame seeds and fresh oregano.
I hope you like it!
You can keep the leftovers in the fridge for 3 days.
IF YOU LOVE THIS RECIPE
You will enjoy these recipes too! THAI COCONUT CURRY NOODLE SOUP and COCONUT RAMEN NOODLE SOUP.
Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut