Go Back
Gochujang Peanut Noodles with Veggies | Living Healthy in Seattle

Gochujang Peanut Noodles with Veggies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. In a medium-large bowl, mix together the ingredients for the sauce. Taste, and adjust if you like.
  2. 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.
  3. Toss the noodles in your sauce, then fold in the spinach, carrots, peppers, and cilantro.
  4. Top with cucumber, peanuts, sesame, and more cilantro.