Spicy Peanut Noodle Stir-Fry

Name: Spicy Peanut Noodle Stir-Fry
Ingredients: 6 oz [170 g] stir-fry noodles; 2 cups [480 ml] Sweet Potato & Leek Peanut Stew, drained; 1 Tbsp fresh lime juice; 2 tsp honey; 2 tsp rice vinegar; 1 tsp chili-garlic sauce, such as sambal oelek, or red pepper flakes; 1 tsp chili-garlic sauce, such as sambal oelek, or red pepper flakes; 1 tsp chili-garlic sauce, such as sambal oelek, or red pepper flakes; 1 tsp sesame oil; 1 Tbsp olive, peanut, or coconut oil; 1 Tbsp olive, peanut, or coconut oil; 1 Tbsp olive, peanut, or coconut oil; 2 cups [120 g] shredded red cabbage (from about ½ small head); 2 red bell peppers, cut into strips; 2 carrots, peeled and cut into matchsticks; 1 cup [65 g] snap peas; ½ tsp salt; 2 garlic cloves, minced; 1 in [2.5 cm] piece fresh ginger, peeled and minced; Chopped dry-roasted peanuts and chopped fresh cilantro, for serving; Chopped dry-roasted peanuts and chopped fresh cilantro, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I love making this stir-fry on busy weeknights because it comes together quickly. If you know you’ll be short on time when making this, you could even chop up the veggies the night before and store them in an airtight container in the fridge so they are all ready to stir-fry the next evening.

Ingredients

6 oz [170 g] stir-fry noodles
2 cups [480

Pasta
Vegetarian
Winter

Method

Bring a large pot of salted water to a boil over high heat. Add the stir-fry noodles and cook according to the package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the stew, ½ cup [120