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.

Spicy Peanut Vermicelli with Sheet Pan Veggies

Name: Spicy Peanut Vermicelli with Sheet Pan Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice Vermicelli Noodles; Cremini Mushrooms; Brussels Sprouts; Sweet Potato; Yellow Onion; Extra-Virgin Olive Oil; Garlic Powder; Onion Powder; Sea Salt; Black Pepper; Crushed Peanuts; Natural Peanut Butter; Tamari; Sesame Oil; Garlic Cloves; Chili Garlic Sauce; Sriracha; Water

Recipe by Kelsey Russell-Murray

Ingredients

Time

30m

Serves

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

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

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

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.

Season veggies with olive oil, salt, pepper, garlic and onion powder.

Roast veggies for 25-30 minutes, flipping halfway.

In a large pot, prepare rice vermicelli per package instructions. General instructions are: soak in boiling water for approximately 5-minutes.

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.

Toss rice vermicelli noodles in peanut sauce.

Serve noodles topped with a healthy portion of roasted veggies. Top with crushed peanuts for added texture and enjoy!

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.