Gochujang Peanut Veggie Noodles

Serves: 4
Total Cook Time: 30
Prep Time: 10
Cook Time: 20

Ingredients

Sauce

  • 1/4 cup coconut aminos
  • 1/4 cup creamy peanut butter
  • 1 TBSP monk fruit sugar or 2 TBSP normal sugar
  • 1 tsp sesame oil
  • 3 TBSP gochujang chili paste
  • 1 TBSP lime juice
  • 1 TBSP rice vinegar
  • 1/2 cup low sodium vegetable broth
  • 2 TBSP Avacado oil
  • 1/2 large onion - minced
  • 2 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 tsp salt

Noodles/veggies

  • 6 oz brown rice ramen noodles or pad Thai
  • 2 cups shredded red cabbage
  • 2 cups snow peas, cut diagonally

Garnish

  • 1/2 cup roasted unsalted peanuts - chopped
  • 1/4 cup basil
  • 4 scallions
  • Crushed red pepper

Instructions

  • Boil water for noodles.
  • Cut onions, garlic and ginger.
  • Small bowl whisk together coconut aminos, PB, sugar, sesame oil, gochujang, lime juice, rice vinegar, and veg broth. Set aside.
  • Large skillet heat oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant (2 min). Carefully pour gochujang sauce and stir to combine. Bring to simmer/cook 2 minutes. Reduce heat to low and allow to simmer while making noodles.
  • Cook noodles al dente according to package. Reserve 1 cup pasta water. Drain noodles and add into sauce pan. Increase heat to medium.
  • Begin cutting veggies
  • Use tongs to toss noodles in sauce and add pasta water in 1/4 cup increments until sauce glossy and coats noodles.
  • Add cabbage/peas and toss to combine continuing to add pasta water as needed until veggies incorporated over medium to low heat.
  • Serve in bowls topped with peanuts, scallions, and red pepper flakes.

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