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Gochujang Peanut Noodles with Veggies | Living Healthy in Seattle

Gochujang Peanut Noodles with Veggies

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

Sauce

  • 2 tablespoons gochujang (use gluten-free gochujang for gluten-free recipe)
  • 2 tablespoons creamy natural peanut butter (no added oil or sugar)
  • 1 tablespoon soy sauce or tamari (use tamari for gluten-free recipe)
  • 1 1/2 teaspoons rice vinegar
  • 1 to 2 teaspoons minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon coconut palm sugar
  • 1 tablespoon water

Vegetables

  • 1 lightly packed cup baby spinach
  • 1/2 cup grated carrot
  • 1/3 cup diced bell peppers (red, orange or yellow)
  • 1/4 cup cilantro leaves

Noodles

  • 6 ounces stir-fry rice noodles (I use Thai Kitchen)

Toppings

  • 1/3 cup diced English cucumber
  • Roasted peanuts
  • Black sesame seeds
  • Cilantro

Instructions
 

  • In a medium-large bowl, mix together the ingredients for the sauce. Taste, and adjust if you like.
  • Bring a medium sized pot of water to a boil. Boil the noodles for 5 minutes or until just tender. You do not want the noodles to be mushy—they'll fall apart. Drain (do not rinse) and add the noodles to the sauce.
  • Toss the noodles in your sauce, then fold in the spinach, carrots, peppers, and cilantro.
  • Top with cucumber, peanuts, sesame, and more cilantro.