Creamy Peanut Noodles
with Gingered Green Beans & Lime
Nutrition (per serving)
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INGREDIENTS
- 6 tbsp gluten-free Thai peanut sauce
- 2 tsp low-sodium tamari
- 1 tbsp sweet chili sauce
- 1 oz ginger, peeled and minced
- 1 garlic cloves, peeled and minced
- 6 oz green beans, trimmed and cut into 1/4-inch pieces
- 10 oz high fiber ramen noodles
- 2 scallions, thinly sliced and trimmed
- 1/4 cup peanuts, roughly chopped
- 1 lime, cut into wedges
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. In medium bowl, stir together Thai peanut sauce, tamari, and sweet chile sauce.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add ginger, garlic, green beans, and a pinch of salt and cook, stirring occasionally, until green beans are crisp-tender, 3 to 4 minutes. Cover to keep warm. (4-serving meal: use 2 tbsp vegetable oil).
Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and rinse under cool water to stop cooking process. Return noodles to saucepan over medium heat. Add peanut sauce and cook, stirring frequently, until sauce thickens slightly, 1 to 2 minutes.
Divide creamy peanut noodles between bowls. Top with gingered green beans and sprinkle with scallions and peanuts. Serve with lime wedges. Bon appetit!
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