Creamy Tamari Peanut Butter Noodles
Hungry, but don’t have time to cook? Tamari Peanut Noodles can be made in 15 minutes, and its flavor satisfies your Asian take-out food craving, but you control the quality of the ingredients. I don’t think you can get Chinese take-out that tastes this amazing in 15 minutes.
This meal is easy, it’s savory, it’s sweet, full of delicious peanut flavor, and best of all: it’s Vegan and will satisfy the whole family.
Ingredients
- 16 oz of your favorite noodles
- 3-4 handful broccoli florets (steamed)
- 4 small zucchini
- 3-4 Tablespoons Olive Oil
- 4 garlic cloves, diced into small pieces
- 4-6 scallions, diced
- I inch ginger root, grated
- 1 Vegan bouillon cube
- 4 tablespoons Peanut Butter
- 4 Tablespoons Tamari Sauce
- 1-2 Tablespoons sesame oil
- 1-2 Tablespoons maple syrup
- 1 cup cashew milk or your favorite nut milk
Directions
1. Steam the broccoli florets, set aside and safe the steam water.
2. Peel and cut the zucchini into small pieces and set aside.
3. Dice the scallions and separate the white parts from the green and set aside.
4. Heat up the olive oil and sauté the white parts of the scallions for a few minutes.
5. Add the ginger and garlic and sauté for 2 minutes. Be careful not to burn the garlic.
6. Add some of the broccoli steam water and dissolve the bouillon cube.
7. Add the Tamari sauce, the sesame oil and the maple syrup.
8. Add the peanut butter and stir well.
9. Add the Vegan milk little by little and stir until all is creamy.
10. If the sauce is too thick, add some more of the steamed broccoli water.
11. Cook the noodles according to the directions, drain and mix with the peanut butter sauce.
12. Take the steamed broccoli florets and the raw, cut zucchini and mix with the noodles.
13. Garnish with the green diced scallions.
14. Optional: sprinkle with a few organic peanuts.