• Katherine Arthurs

Quick Peanut Noodles with Bell Peppers

Here is another great Fake Out Take Out recipe. It's seriously simple with tons of flavors + textures. The crunch from the raw peppers, warmth of the pasta + that thick + rich peanut sauce. Garnish always with fresh herbs, sesame seeds + roasted peanuts. SO good.

Eat right away. The pasta will absorb the sauce very quickly. It's perfect with my Healthier Gluten Free Sesame Chicken + Honey Chicken Bites with Charred Green Beans

Oh, did I mention this pasta is great cold. Rinse the pasta with cold water after you drain it + toss with sauce + peppers. Delish!

Quick Peanut Noodles with Bell Peppers

1 8oz. package Lo Mein Noodles or Rice Noodles

3 tablespoons peanut butter

3 tablespoons coconut aminos (or tamari or soy sauce)

1 teaspoon sesame oil

1/2 cup chicken bone broth

1/2 cup full fat canned coconut milk

1 teaspoon minced garlic

1 teaspoon ginger

1 teaspoon Sriracha chili sauce (plus more for garnish)

1 1/2 bell peppers of assorted colors, thinly sliced

scallions, sesame seeds + peanuts for garnish

In a pot of boiling water, add the noodles. Cook according to the package instructions.

Meanwhile, make the peanut sauce. Combine peanut butter, coconut aminos, sesame oil, broth, coconut milk, garlic, ginger + chili sauce in a medium sauce pot. Use a pot, that can fit the pasta, peppers + sauce together. Stir continuously for 2 minutes on medium heat. Remove from the heat + set aside until the pasta is cooked.

When the pasta is finished cooking, drain quickly. Add the pasta + sliced peppers to the peanut sauce pot. Toss with tongs to combine everything. Garnish with a sprinkle of chopped scallions, 1 teaspoon sesame seeds + 1/2 cup roasted peanuts.

Serve at once.