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Peanut Noodles


Time: 20 min Servings: 4 servings


Ingredients

8 oz brown rice ramen noodles

1 medium carrot, shredded or julienned

1 small red bell pepper, thinly sliced or julienned

1/2 c red cabbage, shredded or thinly sliced

1/2 cup shelled frozen edamame, thawed

2 medium green onions (tops and bulb), thinly sliced

 

Peanut sauce:

1/3 cup creamy natural peanut butter

3 Tbsp low-sodium soy sauce or tamari (use tamari for gluten-free)

1 Tbsp avocado or sesame oil

1 Tbsp rice vinegar

1/2 tsp garlic powder

1/4 tsp ground ginger

2 Tbsp grade A maple syrup

1/2 tsp chili flakes (optional for spice)

1/2 c hot water (add more if needed)

 

Garnish:

Chopped peanuts or sesame seeds

Green onions

Lime wedges

Optional protein: cubed tofu, cooked chicken, shrimp, or tempeh



Directions

  1. Cook the noodles: Bring a pot of water to a boil. Add the brown rice ramen noodles and cook according to the package instructions (don’t overcook). Reserve 1/2 cup of the hot cooking water, then drain the noodles and rinse briefly with cold water if making a cold/salad version, or keep warm for hot.

  2. Make the peanut sauce: While the noodles cook, whisk together the peanut butter, soy sauce/tamari, rice vinegar, oil, garlic, ginger, syrup, and chili flakes in a bowl. It will be thick at first — gradually whisk in the reserved hot noodle water until you get a smooth, pourable sauce that coats the back of a spoon.

  3. Combine: In a large bowl or back in the pot, toss the drained noodles with the peanut sauce until evenly coated. If it thickens too much as it sits, add more water.

  4. Add veggies/protein.

  5. Serve warm, room temperature, or cold. Top with chopped peanuts, green onions, sesame seeds, or lime. Enjoy.



Notes:

  • Allergies: Swap peanut butter for sunflower seed butter or almond butter.

  • Noodles: No ramen, use whole-grain spaghetti, linguine, or fettuccine.

  • Vinegar: No rice vinegar, use apple cider vinegar, or lime juice.

  • Storage: Store leftovers in the fridge for up to 3 days (sauce may thicken — loosen with a splash of water).

  • Veggies: cucumbers and broccoli work well, too.




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