Description
Discover a delicious twist on stir fry with our Pumpkin Peanut Butter Noodle recipe. Learn how to create this flavorful and satisfying dish today!
Ingredients
- 12 oz (340 g) rice noodles
- 2 tablespoons vegetable oil (30 ml)
- 1 cup pumpkin puree (240 ml)
- 1/2 cup creamy almond butter (120 ml)
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons agave nectar (30 ml)
- 1 tablespoon rice vinegar (15 ml)
- 2 teaspoons hot sauce (10 ml)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated (15 ml)
- 1 red bell pepper, sliced
- 1 cup broccoli florets (240 ml)
- 2 green onions, sliced
- 1/4 cup roasted almonds, chopped (60 ml)
- 1 tablespoon sesame seeds (15 ml)
- Salt and pepper to taste
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a mixing bowl, combine pumpkin puree, peanut butter, soy sauce, honey, rice vinegar, and sriracha sauce.
- Stir the sauce mixture until smooth and well combined.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Add sliced red bell pepper and broccoli florets to the skillet.
- Cook vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp.
- Pour the prepared sauce into the skillet with the vegetables.
- Add the cooked rice noodles to the skillet, tossing everything to coat evenly in the sauce.
- Season with salt and pepper to taste, adjusting as necessary.
- Continue to cook for 2-3 minutes until everything is heated through.
- Remove from heat and garnish with sliced green onions, chopped roasted peanuts, and sesame seeds.
- Serve immediately while warm.
Notes
- For a richer flavor, consider using crunchy almond butter instead of creamy.
- Add extra veggies like snap peas or carrots for more color and nutrients.
- Adjust the spiciness by varying the hot sauce amount to your liking.