Easy Peasy Peanut Noodles (Or Not)
When you go vegan you need easy recipes that make a large batch that you can keep in the fridge and pack for lunch or eat different ways throughout the week. This is one of those recipes.
I am going to show you how to make this sauce 3 different ways: One way is in case you are trying to lose weight and don't want the extra fat of using peanut butter (or any nut or seed butter). Another way is if you are allergic to peanuts or other nuts but still want a nice thick nutty sauce. The third way is my gingery take on classic cold peanut noodles.
Let's go nuts (or not)!
Vegan Cooking Level: Beginner
1/2 package of noodles (8 oz.), any kind Your choice of veggies: frozen peas or edamame, chopped cucumber, chopped red or green pepper, mung bean sprouts, chopped spinach, chopped green onions, shredded cabbage, shredded carrots, chopped cilantro...
Optional: Extra Sriracha sauce for heat if desired
Optional: Crushed cashews or sesame seeds
Fat-free base sauce ingredients:
2 cloves garlic, grated fine
1 inch nub ginger, peeled and grated fine
1/3 cup tamari (any kind soy sauce)
1/4 cup fresh lime, squeezed
1 tbsp. maple syrup
1/4 tsp or more sriracha sauce
-For peanut noodles add:
1/4 cup peanut butter
Optional: 1/4 crushed nuts sprinkled on top of bowl when serving
-For no-nut noodles add:
1/4 cup tahini (sesame seed paste)
Optional: sprinkle with sesame seeds on serving
Step 1: Cook the noodles.
Follow package directions. Rinse with cool water and set aside in a large bowl.
Step 2: Make the sauce
Combine the 6 base sauce ingredients in a measuring cup using a whisk. Then, if you want a thicker sauce, add tahini OR peanut butter and whisk (or use an immersion blender) until smooth and creamy. Taste and adjust the seasonings to your liking adding more sriracha for heat, more maple syrup for sweetness, more nut or seed butter if you would like it creamier still, or water (1/4 cup at a time) if you would like it thinner and less tangy. You can also double the recipe, make this in a blender and keep in a jar in the fridge for up to a week (if it even lasts that long!)
Step 3: Prep the veggies and mix
Use a slicer or dice any desired veggies. Add all the veggies to your bowl of noodles or portion out separate portions. Then add sauce to the bowl or portions and use a fork or tongs to mix gently. Taste and add siracha to individual bowls for those who want more heat.
This recipe make lots of leftovers. I like to store noodles and veg separately from the sauce and mix on serving for the best taste. This is a really easy recipe to take to work and the sauce can also be used on rice and steamed veggies, spring rolls or with just zoodles and veggies instead of noodles.
Want to take back your health eating this way
but need help to get the health or weight loss results you really want?
Schedule a FREE Plant-Empowered Woman Activation Call with me to:
-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down
-UNCOVER hidden challenges sabotaging your health and weight loss efforts
-LEAVE this session with a plant-based plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle
With Love, Broccoli & Vegan Weight Loss Magic✨
Vegan Coach Naomi :)