When I crave vegan comfort food, light and tasty rice noodles usually come to mind.

Top them off with whatever fresh veetables I have in my kitchen — and a hearty, satisfying feast is usually the end result.

Any vegan dish that includes the amazing flavors of toasted sesame oil, sriracha, peanut butter and rice noodles is a hit with me.

That’s why hot and spicy, Peanut Butter Rice Noodles with Mushrooms, Broccoli and Peppers is such a win!

Another plus: this vegan recipe is healthy and filling yet quick and easy to whip together!

In fact, this dish can be ready to eat in 15 minutes.

Spicy Vegan Peanut Butter Rice Noodles with Mushrooms, Broccoli and Peppers

Prep time: 15 minutes

Cook time:  10 minutes
Serves: 6

Ingredients:

1 14-oz. package organic rice noodles

3 T. toasted sesame oil, divided

1 lb. fresh or frozen organic broccoli florets, divided

8 oz. organic white mushrooms, cleaned and sliced

1 medium organic red bell pepper, sliced

1 medium organic yellow bell pepper, sliced

2 organic green onions, sliced

1/3 c. organic soy sauce or coconut aminos

½ c. sugar-free organic peanut butter

1-2 T. Sriracha sauce

Hot water, if needed

Directions:

Prepare rice noodles according to package directions and set aside.

Heat 2 tablespoons sesame oil over medium-high heat in a large frying pan or wok.

Add vegetables and cook, stirring continually, for approximately 5-6 minutes, or until crisp tender.

Remove from heat and set aside.

In a medium bowl, whisk soy sauce, peanut butter, Sriracha and remaining sesame oil together until smooth.

If the sauce is too thick, add a small amount of hot water to reach the desired consistency.

Stir half the sauce into the noodles and half into the vegetables, and then toss everything together to combine.

Serve immediately and enjoy!

What are your favorite noodle recipes?

Share your thoughts and comments with us.

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