Directions
- 1Add quick cooking noodles to a pot.
- 2Add chopped carrots and sugar snap peas to the pot.
- 3Add chopped ginger and minced garlic to the pot.
- 4Add gochujang or red curry paste and maple syrup or agave syrup to the pot.
- 5Add peanut butter and lime juice to the pot.
- 6Add soy sauce to the pot.
- 7Pour water into the pot with all the ingredients.
- 8Cover the pot and simmer for 5-7 minutes on the stove, or until noodles are cooked through.
- 9Serve the broth with the noodles in a bowl.
- 10Optionally garnish with fresh cilantro and a squeeze of lime.
Ingredients
- 150 g quick cooking noodles
- 1 large carrot, chopped
- 200 g sugar snap peas
- 1 thumb-sized piece ginger, chopped
- 2 cloves garlic, minced
- 2 tsp gochujang or red curry paste
- 2 tsp maple syrup or agave syrup
- 2 tbsp peanut butter
- 2 tsp lime juice
- 2 tbsp soy sauce
- 750 ml water
- to taste salt
- cilantro
- lime
Equipment
potstovelidspoonchopsticksbowl
Tips
- Use quick cooking noodles for a faster preparation.
- For an even quicker meal, use a veggie mix.
- Serve with cilantro, lime, and a protein side of your choice.
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