How To Make Veggie Peanut Noodles with Coriander Omelette Ribbons
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Serves:
Ingredients
- 8 oz of noodles (such as rice noodles or udon noodles)
- 1 cup of mixed vegetables (carrots, bell peppers, and snap peas)
- 2 tbsp of peanut butter
- 1 tbsp of soy sauce
- 1 tbsp of lime juice
- 1 tsp of sesame oil
- 2 eggs
- 1/4 cup of chopped fresh coriander leaves (cilantro)
- Salt and pepper, to taste
Instructions
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Cook the noodles according to package instructions. Drain and set aside.
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In a small bowl, mix together peanut butter, soy sauce, lime juice, and sesame oil to make the sauce.
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Heat a non-stick pan over medium heat and add a little oil. Whisk the eggs with salt and pepper, then pour the mixture into the pan to make a thin omelette. Cook until set, then flip and cook for another minute. Remove from the pan and slice into ribbons.
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In the same pan, add the mixed vegetables and cook until tender-crisp.
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Add the cooked noodles and the sauce to the pan with the vegetables. Stir well to coat everything in the sauce.
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Serve the peanut noodles topped with coriander omelette ribbons.
Nutrition
- Calories : 330kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 105mg
- Sodium : 560mg
- Total Carbohydrates : 50g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 12g
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