Ingredients:

  • 12 oz Dried Spaghetti, Linguine, or Lo Mein/Egg Noodles
  • 1 Tbsp Vegetable or Coconut Oil
  • 4 cloves Garlic, minced
  • 1 cup Shredded Carrot
  • 1 cup Sliced Red Bell Pepper
  • 1/2 cup Creamy or Crunchy Peanut Butter
  • 1/4 cup Low-Sodium Soy Sauce or Tamari
  • 3 Tbsp Maple Syrup or Brown Sugar, packed
  • 3 Tbsp Rice Vinegar
  • 1–2 Tbsp Sriracha or Chili Garlic Sauce
  • 1 Tbsp Toasted Sesame Oil
  • 1-inch piece Ginger, grated finely
  • 1/4 – 1/2 cup Hot Water (reserved from boiling noodles)
  • 1/2 cup Fresh Cilantro, roughly chopped (for garnish)
  • 1/4 cup Roasted Peanuts, roughly chopped (for garnish)
  • 2 Limes, cut into wedges (for serving)

Instructions:

  1. Cook noodles according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the noodles and set aside.
  2. While noodles cook, combine all peanut sauce ingredients (Peanut Butter, Soy Sauce, Maple Syrup, Rice Vinegar, Sriracha, Sesame Oil, Ginger) in a bowl. Whisk vigorously until smooth. Slowly whisk in enough reserved hot noodle water until the sauce reaches a luscious, pourable consistency.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Add the shredded carrots and bell pepper. Stir-fry for 3–4 minutes until slightly softened but still retaining a good crunch.
  5. Add the cooked noodles directly into the skillet with the vegetables. Pour the peanut sauce over the top.
  6. Toss everything together quickly and gently over low heat for 1–2 minutes until the noodles are thoroughly coated and the sauce is piping hot. Add more reserved water if the mixture seems too dry.
  7. Divide immediately among serving bowls. Generously top with fresh cilantro and chopped peanuts. Serve with lime wedges for a final squeeze of brightness.