Thai Peanut Noodles with Meatballs

Ingredients

  • 1 lb Thai Rice Noodles, cooked according to package directions
  • Cutting Vedge™ Plant-Based Meatballs
  • 2 TBSP Sesame Oil
  • 2 TBSP Water
  • 2 TBSP Cornstarch
  • ½ C Soy Sauce
  • ¼ C Rice Vinegar
  • ¼ C Brown Sugar
  • 2 TBSP Hot Chili Oil
  • ¼ C Peanuts, chopped
  • ½ C Spicy Kimchi
  • 2 Cucumbers, sliced on a bias
  • Black and White Sesame Seeds
  • 2 Green Onions, sliced on a bias
  • Lime wedges for serving
  • Fresh Herbs such as mint, cilantro, or baby arugula for serving

Directions

  1. In a large skillet, heat the sesame oil and sear the meatballs on both sides for 2 minutes each. Remove from the pan.
  2. In a bowl, whisk the water and cornstarch until smooth. Then, whisk in the soy sauce, rice vinegar, brown sugar, chili oil, and peanuts.
  3. Add to the skillet and bring to a simmer. 
  4. Add the meatballs back into the pan and toss until the sauce thickens and coats the sausage.
  5. In a separate bowl, stir the kimchi, cucumbers, and sesame seeds, with a splash of rice vinegar.
  6. Plate the rice noodles and top with the meatballs and extra sauce.
  7. Add whatever toppings you like – cucumber kimchi, herbs, lime wedges, green onion, etc.

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