Stir Fry with Peanut Sauce
Today I bring you Stir Fry with Peanut Sauce - a classic Asian meal that will make its way to your table in under 30 minutes. This is a meal that we have often. And when I say often I mean we-have-this-meal-every-wednesday-night kind of often.
When Andrew and I were first married (can you believe its been four years?) we wanted a couple quick-fix meals. Enter Andrew's sister, Allyson. If you ever need any sort of meal for anything... she's the gal to ask.
(Side note to prove my point: Allyson is gluten intolerant, yet I still asked her for a stuffing recipe to make for Thanksgiving. She research and research and research and then gave me the most.amazing.stuffing.recipe.ever. Fast forward four years and I still make that recipe every year and get rave reviews. Get the recipe here.)
Anyway, back to Allyson and this recipe. After we got married we asked Allyson and her husband Matt to come over to our house and show us an easy 30 minute meal. Simple requirements I know, but they did not disappoint. The techniques in this meal are so simple even my newlywed self could make it!
This meal is great because I can throw in whatever veggies I have on hand: peppers, onions, broccoli, cauliflower, carrots, snow peas, etc. Add chicken (or not) and some sort of sauce. In today's recipe I'm sharing a peanut sauce, other times we'll just add some soy sauce.
A FEW TIPS:
1. If cooking carrots, use this to julienne your carrots. It is awesome. Don't overcook the carrots - add them in for the last few minutes.
2. Boil your water and then dump the water in a 9 x13 pan with your rice noodles in the bottom of the pan. Then cover loosely, I usually use the lid of my 9x13 pan. This is the correct way to cook them. My noodles usually take 20 minutes from starting the water on the stove to adding the noodles to the stir fry after they are cooked.
3. Start cooking the vegetable that takes the longest to cook and then add in the other vegetables. The order I usually do is: onions and broccoli and then peppers and carrots.
prep 15 mins ∙ cook 20 mins ∙ difficulty Easy ∙ source Elephant & Chick
- 1 Bell Pepper, chopped
- 1 Small Head of Broccoli, chopped
- 2-3 Carrots, shredded
- 1 Chicken Breast, chopped (optional)
- Olive oil for coking
- 1 clove of minced garlic
- 1 tsp Onion Powder
- 1 tsp Ground Ginger
- Rice Noodles
- Brown Rice
- ---Peanut Sauce---
- 1/4 cup Peanut Butter (with chopped peanuts)
- 1 Tbls Rice Wine Vinegar
- 1 Tbls Soy Sauce
- Pinch of Red Pepper Flakes
- Water for consistency
- ---Soy Sauce---
- Splash of Rice Wine Vinegar
- Splash of Soy Sauce
(start cooking rice or begin boiling water)
1. Heat 1-2 Tbls oil in pan and add minced garlic
2. Add chopped broccoli, pinch of kosher salt, pepper, ground ginger and onion powder. Add more oil if needed. Cook until about 3 minutes are left (total- about 7 minutes).
3. Add in bell pepper and carrots with the broccoli. The broccoli will finish cooking in this faze.
4. Add sauce and noodles/rice and stir till evenly coated
1. Boil about 6 cups of water.
2. Place rice noodles in a pyrex (when just 2 people I use a 8x8, if more use a 9x13)
3. Pour boiled water on noodles and cover, loosly
4. Check on noodles every 10 minutes or so. Their cook time with depend on the noodles you purchase- check the package (usually about 15-30 minutes) Pull apart noodles with two forks
5. Noodles are cooked with they are soft. Do not overcook, they will fall apart.