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5 from 1 vote

One Pot Spicy Peanut Noodles with Veggies

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4

Ingredients

  • 12 oz. linguine
  • 1 14 oz. can light coconut milk lite
  • 2 ½ cups chicken broth reduced sodium (for vegetarian option use vegetable broth)
  • 2 cloves garlic minced
  • 3 green onions chopped
  • 1 Tablespoon tamarind paste * optional
  • 1 Tablespoon fish sauce for vegetarian option use soy sauce
  • ½ teaspoon red pepper flakes or more if you like things spicy
  • 4 inch piece of lemongrass
  • 1 teaspoon fresh ginger minced
  • 3 Kaffir lime leaves or 1 teaspoon lime zest
  • 3 Tablespoons peanut butter
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ¼ head purple cabbage
  • 1 carrot
  • 2 Tablespoons Cilantro chopped
  • Peanuts for topping
  • ½ lime to squeeze over finished pasta
  • sriracha sauce optional

Instructions

  • In a large pot or a Dutch oven add coconut milk, chicken broth (or vegetable broth), garlic, green onion, tamarind paste , fish sauce (or soy sauce), red pepper flakes, ginger, peanut butter, Kaffir lime leaves (or lime zest) and lemongrass stalk ( cut off the very bottom of the stalk and use a 4 inch piece – you will be removing the stalk prior to serving). Cover the pot and bring to a boil.
  • Add linguine. Reduce the heat to low and simmer covered for 5 min.
  • While pasta is cooking, thinly slice red and yellow bell peppers. Chop purple cabbage. Cut carrot into matchsticks or julienne. Chop cilantro.
  • After pasta has simmered for the first 5 min, add sliced peppers, purple cabbage, and carrot (Reserve cilantro for serving). Continue to simmer for an additional 4 min. Remove lemongrass stalk and kaffir lime leaves and serve. Squeeze the juice of ½ lime on noodles and top with chopped cilantro, and peanuts. If you like spicy...add a squeeze of sriracha sauce.

*Tamarind paste is a product from the ripe bean pods of the tamarind tree found predominately in South East and Central Asia. It is used in many Asian, Indian, and Mexican dishes. It has a tart flavor and helps to bring depth of flavor to dishes such curries, chutneys, Mexican mole sauce, and more. You should be able to find Tamarind paste at well stocked Asian or Indian markets.Tamarind paste will add depth to the flavor of this dish but if it’s not possible to find, no worries, you can omit.

    Adding the veggies half way through the cooking process helps to maintain a slight crunchiness. If you prefer less crunch you can add earlier in the cooking process, more crunch add them later in the cooking process or even right after the pasta is cooked.