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Assemble ingredients listed under sauce.To make peanut butter at home - roast 1/4 cup peanuts in a pan until light brown in color. Remove its skin. Add toasted peanut to a blender, add 2 teaspoon oil, 2 teaspoon honey and salt. Pulse until smooth and creamy.
In a bowl, combine all the ingredients listed under - sauce ingredients.
Whisk it well. Add water to make a smooth paste. Set it aside.
Boil a large pot of water. Once it is boiling, stir in the noodles. Stir them well and cook as per package instructions.
Once done, drain through a colander and wash it under cold running time to stop further cooking. Set aside.
Heat olive oil in a large skillet. Add the ginger-garlic paste.
Sauté them a for few seconds.
Stir in the veggies and cook for a couple more minutes.
Do not overcook the vegetables as they will become mushy. The vegetables are sautéed in this recipe to draw out the flavor before the sauce and the boiled noodles go in.
Add boiled noodles.
Pour the sauce into the skillet. Toss everything well until the noodles are well coated in sauce and heated through.
Take it off the flame and let it sit covered for a couple of minutes. Top it with some toasted chopped peanuts, cilantro leaves, and chopped green onions or sesame seeds for incredible flavor and the perfect crunch factor.