Thai Peanut Veggie Nuggets and Noodles
Coconut milk, often required in Thai dishes, can be purchased in cans at Asian markets and most supermarkets. In this recipe, it combines with peanut butter to create a creamy sauce that’s spiced with ginger and hot red pepper.
Prep Time: 25 min
Total Time: 25 min
- 4 ounces dried soba noodles or dried spaghetti
- 1/3 cup creamy peanut butter
- 1/4 cup light coconut milk
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
1 package (7.9 oz.)
MorningStar Farms®Garden Veggie Nuggets
- 2 teaspoons toasted sesame oil
- 3/4 cup slivered onion
- 1 medium red bell pepper, seeded and cut into thin strips
- Chopped fresh cilantro (optional)
- 1 teaspoon minced garlic
1. In large saucepan cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside. In small bowl whisk together peanut butter, coconut milk, soy sauce, lime juice, ginger and crushed red pepper. Set aside.
2. Heat nonstick wok or large nonstick skillet over medium heat. Add MORNINGSTAR FARMS Garden Veggie Nuggets. Cook, covered, for 5 minutes. Turn nuggets. Cook, uncovered, for 3 to 5 minutes more or until hot through. Remove from wok or skillet. Set aside.
3. Add oil to hot wok or skillet. Heat over medium heat. Stir-fry onion, bell pepper and garlic in oil for 2 to 3 minutes or until vegetables are crisp-tender. Stir in peanut mixture. Add noodles. Toss until combined. Gently fold in veggie nuggets. Sprinkle with cilantro (if desired). Serve immediately.
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Kunzig, R. (2014). Carnivore's Dilemma. [Online] National Geographic. Available at: http://www.nationalgeographic.com/foodfeatures/meat/