Veggie Peanut “Noods”
All you need to do is cook the noodles, broccoli, and edamame all together, at the same time, in a big pot of boiling water, and you're near to making a very quick, delicious dish.
Servings: 4
Ingredients
- 10 oz broccoli florets
- 9 oz instant ramen noodles
- 1 cup frozen shelled edamame
- ½ cup creamy peanut butter
- ⅓ cup low-sodium soy sauce plus more if needed
- 3 Tbsp rice vinegar plus more if needed
- 1 Tbsp sriracha plus 1 to 2 Tbsp more if needed
- 1 Tbsp honey or sugar plus more if needed
- 1 Tbsp cold water or more, as needed
Toppings (optional)
- thin sliced scallions, chopped cilantro, more sriracha, chopped toasted peanuts or almonds, sesame seeds, shredded carrots.
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Break the broccoli florets into 1-inch pieces. Add broccoli, ramen noodles and edamame to boiling water and cook until the ramen is tender, but maintains a nice chewy bite, and broccoli is tender. Drain in a colander, rinse with cold water, and then shake to get the excess water out.
- Meanwhile, in a liquid measuring cup, whisk together peanut butter, soy sauce, vinegar, sriracha, honey, and 1 Tbsp of water. It will seem very difficult to stir, but it'll come together – just keep stirring! Add more water, 1 Tbsp at a time, as needed, until you achieve a loose, drizzle-able consistency. Taste and add more soy sauce, vinegar, sriracha, and/or honey to your liking.
- In a serving bowl, toss noodles and vegetables with half of the peanut sauce until coated. If you like a super saucy dish, add more sauce. If the noods get too thick, add water, a tiny splash at a time, until consistency is perfect. Divide among bowls and top with whatever you like and have handy.
- Enjoy!
