Vegan asian noodles in peanut sauce
I recently watched the documentary Cowspiracy on Netflix and learned some valuable information about how animal agriculture is causing extreme harm to our environment, our bodies, and the animals themselves. I had already given up eating meat over 6 months ago and so the idea of cutting out animal products all together was not as extreme as you might think! Just to be clear, I don’t believe in telling other people what to eat or how to live their lives. The truth is we all have free will to make those choices for ourselves. I don’t think you are an evil person for eating meat or animal products and my content here isn’t in anyway trying to infringe upon your right to choose what is best for you. I will however be journaling my journey with Bradford my husband as we learn how to live a lifestyle that is not only beneficial to our health but one that is sustainable for the world around us. Learning and growing as human beings is important that is why Bradford and I are open to discovering what living a “green” lifestyle is all about! If the food taste great, our bodies feel strong and nourished, we don’t have to kill anything in the process, and we are contributing in a positive way to our environmental crisis, then why wouldn’t we try a vegan diet? From our point of view there was only postive aspects to our diet change and one of them happens to be this vegan recipe for Asian Noodles in Peanut Sauce!
I was shocked how good these noodles where!! Not to mention how easy they were to make. This was my first time ever making any form of peanut sauce and it really was as simple as can be! The best part was that we ate our leftovers chilled the following day on while on the beach for a Healthy is the New skinny photoshoot and they tasted even better! I am excited about this new direction and journey we are going on and hope to inspire people along the way!
Asian Noodles in Peanut Sauce
- 12 ounces of pasta ( your preference, I use lo mein noodles )
- 1 Tbsp. peanut oil (or olive oil)
- 1 red bell pepper, (thinly sliced)
- 1 yellow bell pepper, (thinly sliced)
- 1 large carrot, (thinly sliced)
- 1 cup shredded cabbage
- ½ can sliced water chestnuts
- topping: toasted sesame seeds, sprouts, and chopped peanuts are optional
Peanut Sauce Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 Tbsp. water
- 2 Tbsp. honey
- 2 Tbsp. rice vinegar
- 1 Tbsp. grated fresh ginger
- 2 tsp. sesame oil
- 1 clove garlic, peeled
- (optional) 1 tsp. sriracha hot chili sauce, or more to taste
Cook pasta according to package instructions.
Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and water chestnuts, and saute for 5 minutes, stirring occasionally.
Once the pasta is cooked, drain it. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of water until the sauce reaches your desired consistency.
Serve immediately, topped with sesame seeds, sprouts, and peanuts if desired.
How To Make The Peanut Sauce:
Whisk all ingredients together in a bowl by hand. (Alternately: add them to a food processor or blender and pulse to combine.)