Poppin’ Peanut Noodles

Tempeh Bacon Lettuce & Tomato Sammies (1)

There’s nothing better than a quick and easy dinner on a weeknight. Yesterday was not the busiest of days (which I am truly grateful for) but Matthew and I got quite a bit done around the house. I am so grateful I am marrying a man who doesn’ t mind sweeping and mopping. We’ve done some serious sweating the last few days. We did one round of Insanity by Shaun T (which is 2 months) and now we are starting all over again. And we are going harder this time around. This equals buckets of sweat. So I am really grateful for a clean floor.

After a 40-minute sweat fest, I didn’t want to spend so much time in the kitchen. I really wanted something easy, nourishing and freakin’ delicious. I love throwing a bunch of things together (basically cleaning house in the fridge- this keeps things from going bad) and what better way to do that than stir-frying some veg and tossing some brown rice noodles with peanut sauce. Amazeballs!

Legit this meal took me about 15 minutes to pull together. I got to enjoy some down time with my babe and still had room for dessert which happened to be pomegranate seeds (my fave).

Poppin’ Peanut Noodles

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Serves 2

Total time: 15-20 minutes (depends on how hungry or ambitious you are)

What You Need: 

For the sauce:

  • 2 tablespoons peanut butter (feel free to make this with almond butter)
  • 1 tablespoon sesame oil
  • 1 tablespoon ghee or olive oil
  • 1-2 scallions, roughly chopped
  • 1 teaspoon ginger paste
  • 2 cloves garlic, minced
  • 1 tablespoon ponzu sauce
  • 1/2 tablespoon shoyu or tamari
  • pinch of red chili flakes
  • 1-2 tablespoons of water
  • 1 tablespoon grade b maple syrup or honey
  • Lime juice from 1 lime and 1/4 cup roughly chopped cilantro (optional)

Remaining ingredients:

  • Soba noodles or brown rice noodles, prepared according to package instructions
  • 1 cup shitake mushrooms, sliced
  • 1/2 cup frozen peas, defrosted
  • 2 carrots, shredded
  • 1 daikon radish, shredded
  • 1/2 cup broccoli florets
  • 1 tablespoon olive oil or ghee

How You Make It: 

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  1. Combine sauce ingredients in a saucepan over medium-low heat. Whisk until everything is incorporated and creamy. Remove from heat and set aside.
  2. Cook your noodles according to the package instructions. Rinse with cold water and take half of your peanut butter sauce and toss the noodles in the sauce. Place in the fridge for a few minutes or just let sit at room temp until your veggies are prepped and ready.
  3. In a skillet, warm up your oil and sauté mushrooms, broccoli and peas over medium heat. Cook for about 5 minutes and shut off the heat. You want your veggies to still have a bite to them.
  4. Toss all remaining veggies into the skillet. Add peanut butter sauce and noodles.
  5. Get your noodles and veggies super saturated with that yummy creamy sauce and serve.

It doesn’t get ANY easier than that.


I bet you have most of these ingredients on hand. And besides, you can change up the veggies as you please.

Happy eating!

Peace, love and NO BEEF!



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