Sunday, April 14, 2013
Peanutty Thai Ramen Noodles- in the crock pot!
I'm a crock pot fanatic. Seriously. I love that thing. When mine broke a few weeks ago, I was so sad that I immediately went to the store and bought a new one.
I love that I can toss some stuff in, turn it on and go. I love to cook but sometimes a girl just wants a break!
This recipe is a great break from the traditional crock pot recipes. The Thai inspired flavors are so yummy. Ramen noodles make the final steps of this recipe come together quickly so you aren't left waiting and longing for dinner. Feel free to add in different veggies, depending on your preferences. This is a great one pot meal, which I love. Easy, delicious, and only one dish to clean? I'm in!
Peanutty Thai Ramen Noodles
2 1/2 c veggie broth or water
1/4 c low sodium soy sauce
1/4 c natural peanut butter
1 T sriratcha, or less if you don't like spice. I like things spicy so I add this or more.
1 T brown sugar
1 T rice wine vinegar
2-5 cloves of garlic, depending on how much garlic flavor you like
2 c sugar snap peas
2 c bell pepper cut into strips
1 c carrots, thinly sliced
1/2 sweet onion, diced
1 c mushrooms, sliced
1/2 c shredded cabbage
1/2 t red pepper flakes, optional
2 packs of Ramen noodles, discard seasoning packets
Crushed peanuts, optional
Lime wedges, optional
Mix the first 6 ingredients in the crock pot. Stir until slightly mixed. You don't have to worry about it being completely smooth, there crock pot will work it's magic and make a creamy smooth sauce.
Add in the rest of the ingredients EXCEPT for the Ramen noodles. Let cook on low for 3-4 hours.
After 3-4 hours, or when ready to serve, add in the two Ramen noodle blocks. Cover and let simmer for 15 minutes so the noodles can soften. Stir, and turn off the crock pot. I like to let it sit for 20 minutes with the lid off so the sauce can thicken, but that is up to you!
Serve with crushed peanuts, lime wedges, and cilantro if desired.