Source: The Salty Marshmallow | Serves: 2 | Time: 10 min
Changes: added veggies, replaced soy sauce with coconut aminos, and replaced honey with agave nectar, used sriracha and minced garlic instead of garlic chili sauce
6 oz ramen noodles
6 tbsp coconut aminos
4 tbsp peanut butter
4 tbsp agave nectar
4 tbsp sesame oil
2 tbsp sriracha
1 fat clove of garlic, minced
Sautéed veggies (I did red bell pepper, red onion, and mushrooms)
Peanuts and cilantro for garnish
Cook ramen noodles according to package instructions. Mix aminos, peanut butter, agave, sesame oil, sriracha and garlic in a small bowl. Sautee veggies.
Add the peanut sauce and veggies to the drained noodles. Divvy into bowls and top with cilantro and peanuts.