one pot peanut vermicelli noodles
This recipe is an absoutely stable in our house, always a hit with our son and any way I can get peanut butter into an actual meal is a win for me! I have bene making this meal regularly in different forms for over 13 years!
Servings: 4 servings
Calories: 505kcal
Ingredients
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- 1 carrot spiralized or thinly sliced
- 1 zucchini spiralized or thinly sliced
- 1 sweet bell pepper thinly sliced
- 1 block smoked tofu or raw or shrimp
- 300 grams rice vermicelli
- 4 tbsp soy sauce half if high blood pressure
- 8 tbsp peanut butter
- 1 tsp sriracha optional or more to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Optional cilantro, green onion and peanuts for topping
Instructions
- to a large sauce pan or large pot, add the onion, garlic and a little water or oil to sautee until soft
- add 1 cup of water, carrot, zucchini, bell pepper, tofu or shrimp and cook until the vegetables have softened
- add 2 cups of water, soy sauce, peanut butter, sriracha, garlic and onion powder and stir well until peanut butter is fully combined
- add 2 more cups of water and vermicelli, ensure it is almost covered with water, simmer until the vermicelli is cooked through. Depending on the vermicelli you buy, you may need to add up to 4 more cups of water! It really depends on the thickness of your noodles how long cooking will take and how much water to add so keep a close eye
- serve with optional toppings
Nutrition
Calories: 505kcal | Carbohydrates: 79g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 1259mg | Potassium: 458mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3580IU | Vitamin C: 52mg | Calcium: 178mg | Iron: 3mg