Peanut Noodles

I don’t find out about you, however on busy weeknights I’m all about fast recipes that make a flavorful dinner that everybody goes to devour. I normally go for stove-top hen thighs or garlic butter steak bites, however not too long ago I used to be craving a hearty meal with some noodles in it.

The consequence was this peanut noodles recipe. I took fundamental peanut noodles and spruced them up with pan-fried tofu and zucchini, then completed it with fast pickled carrots and some squeezes of lime juice. All of it comes collectively in about 40 minutes and is so filling you don’t have to serve something on the facet.

Why I Love This Peanut Noodles Recipe

• Household pleasant: When you’re on the lookout for a weeknight dinner that can get everybody ready on the desk, this peanut noodle recipe is it. Children love the peanut sauce, candy quick-pickled carrots, and chewy udon noodles. Dad and mom will recognize that it’s an entire, nutritionally balanced meal in a bowl, due to the addition of tofu and veggies.
• Filling: Every serving has about 20 grams of protein, plus fiber and vitamins from the carrots and zucchini.
• Balanced flavors: Quite a lot of peanut sauce recipes are cloyingly candy, with out sufficient acid or salt for stability. This peanut sauce is totally different, although. It’s made with a hefty 4 cloves of garlic, loads of freshly grated ginger, and curry powder.
• One pan: You’ll solely want a skillet to make these peanut noodles. Every part is cooked in phases after which combined collectively, together with the peanut sauce on the finish. Fewer dishes is at all times a win in my ebook!

What You’ll Want

Right here’s a fast have a look at all of the components utilized in these peanut noodles, together with some notes, together with doable substitutions. Please scroll right down to the recipe card for ingredient quantities and full directions.

• Carrots – Peeled, then shredded for a fast pickled crunch that provides texture and tang.
• Seasoned rice vinegar – Gives a light tanginess for pickling and flavoring the sauce. When you don’t have seasoned rice vinegar, use apple cider vinegar or white wine vinegar with a pinch of sugar.
• Udon noodles – You possibly can substitute ramen, spaghetti, or different noodles, however I favor udon as a result of they maintain onto the sauce properly and have a pleasant chewy texture.
• Peanut oil – Used for cooking and including a nutty taste. Any impartial oil like canola or vegetable oil can be utilized as an alternative.
• Garlic – When you don’t have recent garlic, you should utilize 1/4 teaspoon garlic powder per clove.
• Recent ginger root – Substitute with 1/4 teaspoon floor ginger if recent is unavailable.
• Curry powder – I take advantage of delicate curry powder, however if you happen to like extra warmth in your dishes, use a spicier selection.
• Peanut butter – Almond butter or sunflower butter can even work. You may also do a mixture of 1 half peanut butter and one half tahini.
• Soy sauce – Tamari or coconut aminos can be utilized if you happen to like.
• Granulated sugar – White sugar balances the savory and spicy flavors.
• Further-firm tofu – You should use agency tofu, however something softer than that received’t rise up properly to pan-frying. Purchase refrigerated tofu that comes packed in water, not silken tofu. I additionally advocate urgent the tofu. (See how to try this within the “Ideas” part.)
• Zucchini – Broccoli can be unbelievable with peanut noodles and can be utilized as an alternative, if you happen to favor.
• Kosher salt & black pepper – Used to season the dish to your style. Sea salt or common desk salt can be used.
• Sesame oil – Search for the type that’s toasted.
• Scallions – Roughly chopped to make use of as garnish.
• Lime – Serve your peanut noodles with lime wedges or slices. The juice is scrumptious when squeezed on high of the noodles.

Make Peanut Noodles

Cooking the zucchini and tofu individually is essential for this dish as a result of it ensures that every ingredient has the fitting texture. Beneath is a step-by-step information to creating peanut noodles.

• Marinate the carrots. Place the shredded carrots in a medium bowl and toss them with a number of the seasoned rice vinegar. Put aside.
• Make the tofu and noodles. Deliver a pot of water to a boil and cook dinner the udon based on the directions on the bundle. Whereas the water is heating up, cook dinner the tofu in a big skillet till it’s golden and crisp on the sides. Switch the tofu to a plate.
• Stir fry the zucchini. Add the zucchini and a few water to the skillet, then season with salt and pepper. Cook dinner till the zucchini is tender-crisp and simply starting to brown in spots. Switch the zucchini to a heat-proof bowl.
• Make the peanut sauce. Warmth some oil within the skillet, then add the garlic, ginger, and curry powder. Stir and cook dinner till aromatic. Add 1 cup of water, then add the peanut butter, soy sauce, sugar, and remaining vinegar. Whisk till the peanut butter and water are well-combined, then deliver to a simmer and cook dinner till the sauce is thick sufficient to coat the again of a picket spoon.
• End the noodles. As soon as the sauce has come collectively, add the noodles and toss to coat. Stir within the tofu and zucchini, then toss once more. Take away from warmth.
• Assemble the bowls. Divide the peanut noodles, tofu, and zucchini into bowls, then high them with the quick-pickled carrots and a drizzle of sesame oil plus chopped scallions. Serve the noodles with lime wedges.

Retailer Reheat Leftovers

• Retailer within the fridge: Place your extras in hermetic containers and retailer within the fridge for as much as 4 days. I like to recommend storing the carrots individually.
• To reheat: You possibly can take pleasure in peanut noodles chilly, however you too can warmth them up. (Don’t warmth up the carrots, although — they’re higher chilled and crisp.) Every part else will be positioned in a microwave-safe bowl and heated for a minute or two, or till the noodles, tofu, and zucchini are warmed via.

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