Low Sodium Peanut Noodles are a simple and healthy recipe, loaded with fresh vegetables in a creamy tangy sauce. This easy recipe is a delicious and quick meal, and is a great family dinner recipe everyone at the table will love.
These noodles are great to serve with your favorite protein: crispy baked tofu or honey chicken nuggets. These low sodium Peanut Noodles will be permanently on your dinner rotation all year long!
Cook noodles according to package instructions. Drain, and set aside.
To a large pot, heat the olive oil over low heat. Add the onions and garlic, and sauté for 4-5 minutes until they begin to soften. Add the carrots, bell pepper, and asparagus and sauté for 5 minutes.
Pour in the no sodium vegetable stock, bring to a boil, cover, and cook for 10 minutes until veggies begin to soften.
Remove lid, and add the peanut butter, low sodium soy sauce/aminos (or alternative), rice vinegar, chili crisp, and stir well.
Add the noodles to the pot, and toss well to coat the noodles in the sauce. Squeeze the lime juice, and sprinkle with green onions, and stir one last time.
Serve these peanut noodles by themselves, or with your favorite protein - garnish with extra green onions and enjoy!
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