Tonight's Dinner: Thai peanut noodle bowl recipe
Making your own takeout food at home isn't as hard as you might think. This version is full of flavor and textures, then topped with a homemade peanut sauce.
Why go for takeout when you can make the same dish at home? Not only is this dinner idea quick, easy and kid friendly, it will also save you lots of money. Loaded with veggies, udon noodles and a homemade peanut sauce, you will never care about eating out again.
Thai peanut noodle bowl recipe
- 1 package of udon or lo mein noodles (you may substitute thin spaghetti)
- 1/2 cup green onion, chopped
- 1 cup finely shredded carrot
- 2 cups frozen stir-fry vegetables
- 3 tablespoons minced fresh garlic
- 1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1/2 tablespoon chili-garlic sauce
- 4 tablespoons sesame oil
- 1/2 cup julienned cucumber
- Crushed peanuts
- Fresh cilantro
- Cook the noodles in a large pot of salted water according to package directions. Once cooked drain noodles and toss with two tablespoons of sesame oil. Set the noodles aside.
- In a large pot over medium-high heat, add the remaining two tablespoons of sesame oil. Add the green onions, carrots, stir-fry veggies, garlic and ginger. Cook the vegetables for about five minutes or until soft.
- In a bowl combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Add the noodles back into the pot with the cooked vegetables. Add the peanut sauce to the pot and toss well. Cook for an additional five minutes or until everything has heated through.
- Top the noodles with fresh cilantro, crushed peanuts, julienned cucumber. Serve immediately.