Spicy Peanut Vermicelli with Sheet Pan Veggies
Spicy Peanut Vermicelli with Sheet Pan Veggies
Recipe by Kelsey Russell-Murray
Ingredients
18
Time
30m
Serves
4
This peanut sauce vermicelli noodle bowl has a slight kick that really amps up the intensity of the flavours. This dish combines a base of rice vermicelli noodles, topped with plenty of roasted vegetables and drizzled with a spicy peanut sauce. Tons of flavour, tons of fiber...a great combination! This recipe is completely plant based, but satisfying enough to keep meat eaters full for hours. Feel free to top with a protein of your choice. Tofu or tempeh would be a great option for vegans and vegetarians or grilled chicken or shrimp for those who aren’t plant based. This dish is also gluten-free, making it a perfect choice for those with celiac disease or gluten intolerance.
Dinner
Side
Vegan
Gluten-Free
Ingredients
1 454g pack
Rice Vermicelli Noodles
1 227g package
Cremini Mushrooms
sliced
2 cups
Brussels Sprouts
halved
1 med
Sweet Potato
cubed 1/2-inch pieces
1
Yellow Onion
diced
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Garlic Powder
1 tsp
Onion Powder
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
1/2 cup
Crushed Peanuts
1/2 cup
Natural Peanut Butter
1/4 cup
Tamari
2 Tbsp
Sesame Oil
2
Garlic Cloves
minced
1-2 tsp
Chili Garlic Sauce
1 Tbsp
Sriracha
adjust for more/less spice as desired
1/4-1/2 cup
Water
as needed
Instructions
1
Preheat oven to 425-degrees F. Chop all veggies (mushrooms, onion, sweet potato and Brussels sprouts) and place on two parchment paper-lined baking sheets.
2
Season veggies with olive oil, salt, pepper, garlic and onion powder.
3
Roast veggies for 25-30 minutes, flipping halfway.
4
In a large pot, prepare rice vermicelli per package instructions. General instructions are: soak in boiling water for approximately 5-minutes.
5
Prepare the spicy peanut sauce. Whisk the peanut butter, sesame oil, soy sauce, minced garlic, chili garlic sauce, sriracha and water together in a small bowl. Add additional water as necessary to thin the sauce out to desired consistency.
6
Toss rice vermicelli noodles in peanut sauce.
7
Serve noodles topped with a healthy portion of roasted veggies. Top with crushed peanuts for added texture and enjoy!
8
Substitutions: Substitute coconut aminos or tamari for soy sauce. Omit sriracha if spice isn’t for you. Substitute sunflower butter or tahini if you are nut free. Swap out the suggested vegetables for any veggies of your preference/what you have on hand.
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
