Lentil & Veggie Peanut Noodle Bowl
This delicious vegetarian stir fry features lentils along with a ton of veggies and noodles for a meal the whole family will love!
Servings 4 bowls
Calories 598
Ingredients
- 2 tsp (10 mL) sesame oil, divided
- 1 large bell pepper, thinly sliced
- 2 cups (500 mL) broccoli florets
- 1 small bunch green onion, green parts only, thinly sliced, divided
- 8 oz (227 g) linguini noodles (see notes)
- 3 cups (750 mL) finely chopped white or cremini mushrooms
- 2 cups (500 mL) cooked or canned lentils, drained & rinsed (see notes)
- 1- inch (2.5 cm) piece fresh ginger, peeled & minced
- 3 Tbsp (45 mL) low-sodium soy sauce
- 2 Tbsp (30 mL) rice vinegar
- 2 Tbsp (30 mL) brown sugar
- 2 tsp (10 mL) chili garlic sauce
- 1/2 cup (125 mL) water
- 2 Tbsp (30 mL) sesame seeds
- 1/4 cup (60 mL) peanuts, roughly chopped
Peanut Sauce
- 1/4 cup (60 mL) smooth peanut butter
- 1 Tbsp (15 mL) low-sodium soy sauce
- 1/2 Tbsp (7 mL) rice vinegar
- 1/2 tsp (2 mL) chili garlic sauce
- 3 Tbsp (45 mL) warm water
Instructions
- Preheat a skillet over medium-high heat. Add 1 tsp (5 mL) sesame oil and swirl to coat bottom of pan. Add bell pepper, broccoli and half the green onion and cook, stirring occasionally, until tender crisp, 3-4 minutes. Transfer to a plate, cover to keep warm, and set aside.
- While veggies are cooking, cook noodles according to package directions. Drain and return the noodles to the pot and cover to keep warm. Set aside.
- When veggies are done, return skillet to medium-high heat and add remaining sesame oil. Add mushrooms and lentils and cook, stirring occasionally, until mushrooms have cooked down, about 5-7 minutes.
- Add ginger, soy sauce, rice vinegar, brown sugar and chili garlic sauce to skillet. Stir well to coat the lentils and mushrooms, stir in water then bring mixture to a simmer. Cook until thickened slightly, about 3-4 minutes. Add sesame seeds and stir to combine then remove from heat.
- Whisk together peanut sauce ingredients in a small bowl. Add peanut sauce and reserved cooked veggies to the pot with the noodles and stir well to coat. Add warm water to loosen the sauce, if needed, 1 Tbsp (15 mL) at a time, stirring constantly.
- To serve, divide noodles with veggies between 4 bowls. Top with lentil-mushroom mixture, chopped peanuts and remaining green onions. Enjoy!
Notes
- Feel free to use any other noodle of choice.
- A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils.
Nutrition
Serving Size: 1bowl | Calories: 598 | Total Fat: 17g | Saturated Fat: 3g | Carbohydrate: 87g | Fibre: 14.5g | Sugars: 17g | Protein: 29g | Sodium: 715mg | Potassium: 1561mg | Calcium: 85mg | Iron: 7mg