Gluten-Free & Vegan Peanut Noodles
In a gallon freezer bag –
- 8 ounces rice noodles (stir fry noodle size), broken in half
Mix at home, pack in a pint freezer bag or small container –
- ¼ cup natural chunky peanut butter
- 1 Tbsp sesame oil
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp onion powder
- 2 Tbsp sweet chili sauce
- 1 Tbsp rice wine vinegar, unseasoned
Bring 4 cups water to boil, take out ½ cup, stir into peanut mixture till smooth, cover and set aside. Add the remaining water to the ice noodles (for FBC) or add the noodles to water in the pot. Let sit for time on package (about 8 minutes for mine). Drain water off, toss with sauce until coated.
For a tasty touch, heat a non-stick 2 Liter pot over a medium flame, add the noodles, stir-fry until sizzling and turning golden. Dish up. Drizzle on more sweet chili sauce if desired.