I am obsessed with this Half Baked Harvest recipe! (We tweaked it at home so this isn’t the original recipe so if you want the original check the recipe here.) It is just so damn good and it’s a great way to get rid of any leftover vegetables quick! These noodles are everything!!!! Spicy peanuty and so freaking delicious.
Ingredients
Chili Garlic Oil
♥ 1/3 cup of oil (we use Avocado Oil)
♥ 2 tablespoons of Salsa Macha – Peanut (you can add more or less depending on the spice level you want)
Noodles
♥ 2 packets of ramen noodles
♥1/2 cup of peanut butter
♥ 1/2 cup of soy sauce
♥ 1-2 tablespoons of Gochujang (this is optional)
♥ 2 tablespoons of sesame oil
♥ 1 teaspoon of honey
♥ 1 inch fresh ginger, grated
♥ 2 bell peppers
♥ 1 cup of matchstick carrots – or julienned carrots
♥ peanuts for garnish
♥ 1/2 cup of fresh basil
(You can add any other vegetables to this as you’d like)
Directions
- The chili oil is super easy to make simply heat a medium skillet on medium heat at the salsa macha peanut sauce and oil. Cook until toasted about 2-3 minutes or fragrant.
- Bring a pot of water to a boil. Cook the noodles according to the package.
- Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the carrots and bell pepper and basil. Toss to combine.
- Divide the noodles among bowls and serve topped with chili oil basil and peanuts. Enjoy!
The Weekender Files 