Sometimes I am craving something light and easy for dinner on a hot summer day like today, but I don’t necessarily want to eat something cold like a salad. This peanut recipe checks all the boxes! This recipe is quick, easy and doesn’t feel heavy so you don’t have to worry about feeling too full that you can’t move. And its perfect for using up all those veggies from your garden. You don’t necessarily have to use pepper and peas, use whatever you’ve got. I hope you give this recipe a try and you love it as much as we do around here.
4 servings / 15 mins prep time / 30 mins total time
1 tbsp olive oil
1 block of cooked tofu (or cooked protein of your choice)
1 red pepper, sliced
1 cup green peas (I use frozen)
1 cup of noodles, uncooked
1/3 cup peanut butter
3 tbsp warm water
1 glove garlic, grated
1 tsp ginger
1 tbsp maple syrup
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sambel olek (optional)
Green onions, sliced
Lime, cut in wedges
In a bowl combine sauce ingredients, stir until combined.
Get a pot of boiling water and add the noodles. Cook according to package instructions.
On an oiled skillet with medium heat, add the red pepper and green peas and cook for around 4 minutes.
Once the red pepper is soft, add the cooked tofu (or protein) in the skillet and the sauce. Cook until the sauce starts to become bubbly, then add your noodles.
Mix noodles, vegetables and tofu until the sauce is evenly coated. Place noodles on a dish and garnish with green onions, sesame seeds and a lime wedge. Enjoy!
Note: I use my tofu recipe on the blog and cook it before hand and add it to this dish. Feel free to use that recipe and cook it on the skillet before cooking the vegetables and boiling the noodles. You will want to cook the tofu until its crispy and releases from the pan easily (about 4 minutes on each side).