Noodles with Peanut Sauce

We'd tried a noodles with peanut sauce recipe before (though I don't think I put it on here), but it was way too peanut buttery. It felt like we were having a little noodles with our peanut butter. But this recipe is a lot more mild. I think it could use a few more vegetables, but I suppose that's why they suggest serving it with steamed broccoli. I ended up roasting our broccoli, which was a very lovely side dish.

The original recipe calls for chicken and chicken broth, but I vegetarianized it by leaving it out and using vegetable broth instead of chicken broth.

Noodles with Peanut Sauce
A variation on this recipe from Cooking Light



5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup vegetable broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper; sauté 3 minutes. Remove from heat. Combine peppers and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.