• meghannbower

Spicy Peanut Noodles

Updated: Oct 27

This is an old family favorite. I've made variations of it for years and I only recently figured out the amounts and ingredients. I love this recipe for its versatility. You can change out the veggies, type of noodle, even switch almond butter for peanut butter. It also tastes good served hot, room temp, or even cold.


I think the key to this recipe is under-cooking or par-cooking the veggies so they still have a bit of crunch and freshness. The nutrient power of these brightly colored vegetables is the most potent and bioavailable in its uncooked form. Par-cooking the veggies takes a bit of the vegetal 'edge' off of raw veggies but still preserves most of that nutrient power.


I encourage you to go wild with this recipe. Experiment with the sauce ingredients, the veggies, and let us know your results in the comments!


Ingredients:

  • 1 - 12 oz. package of brown rice noodles, either spaghetti, pad thai, or ramen noodles

  • 1 tbsp. avocado oil

  • 1/3 cup sliced green onions

  • 1 red bell pepper, chopped or sliced

  • 1 1/2 cups sugar snap or snow peas (you can even use frozen peas if that's what you have)

  • 1 large carrot shredded

  • 1 clove of garlic, minced

  • 1 tsp minced fresh ginger


Sauce:

  • 1/3 cup creamy peanut butter (or crunchy), all natural, no additives, sugars, chemicals.

  • 3 tbsp. coconut aminos

  • 2 tbsp. rice vinegar

  • 2 tbsp. fresh lime juice

  • 1/4 tsp cayenne pepper, more or less or optional

  • 1 tbsp. maple syrup

  • 2-4 tbsp. of water


Garnish:

  • Chopped roasted peanuts

  • Chopped fresh cilantro

  • Lime wedges

  • Fresh sprouts


In a large pot, boil water to prepare the pasta. While that's going, prep your veg and heat a large non-stick skillet over medium-high heat. Add the avocado oil and heat until shimmering.


Add the green onions and stir, cooking for about 1 minute. Add the red bell pepper and peas and cook for 3-5 minutes, stirring occasionally. Add the carrot, garlic, and ginger and cook for another 1-2 minutes, stirring constantly. Remove from heat and set aside.


In a large bowl, whisk together peanut butter, coconut aminos, rice vinegar, lime juice, cayenne pepper, maple syrup, and 2 tablespoons of water until smooth and creamy. Add the sautéed veggies and cooked pasta to the sauce in the large bowl. Stir to coat, adding more tablespoons of water if you need to. Serve immediately in bowls with chopped peanuts, fresh cilantro, and a lime wedge! Your family will gobble this one right up!


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