Um, YUM! Peanut noodles are a favorite in our house. They taste great for a filling lunch or light dinner and pair nicely with a salad. Super easy to adapt if you need an allergy friendly recipe — sub sunflower seed butter for the peanut if necessary; omit the sesame seeds and substitute coconut oil or olive oil for sesame conscious cooking. We’ve made it all different ways and have loved every version. These noodles can stand up to a fair amount of veggies and even torn kale or other leafy greens. If you want to give that a go just massage the greens with a bit of the dressing before you toss everything together and they will soften nicely. The combination version is on my go-to list because it makes a HUGE plate of veggiful noodles that are great for lunch on another day. I love the ease of these and hope you will too!
Peanut Noodles, Three Ways
3 large cucumbers, julienned or made into ribbons using julienne slicer
3 large carrots, same prep as cucumber
2 red peppers, sliced very thin (sub any color pepper)
6 asparagus stalks, sliced thinly on the diagonal (optional)
3 or 4 green onions, sliced into ribbons or rounds
8 oz pea shoots or other sprouts
1 green papaya, peeled, seeded and julienned (optional)
1 pkg Rice Noodles (I used 8.8 oz King Soba Pumpkin, Ginger and Rice Noodles)
2 Tbsp sesame oil
2 Tbsp Bragg’s Amino Acids or Tamari
¼ cup lime juice
¼ cup chunky peanut butter, Sunflower Seed Butter or Soynut butter
1 Tbsp finely grated ginger
1 clove garlic, minced or pressed
¼ cup cilantro, ripped or minced
¼ cup thai basil, ripped or minced (optional)
1 sprig of mint, ripped or minced (optional)
1 tsp sriarcha or ½ tsp chipotle chili powder (optional – adjust according to the level of heat you prefer)
Sesame seeds for garnish
For all versions:
Start by combining sesame oil, Bragg’s/Tamari, lime juice, nut/seed butter, ginger, garlic, chili and herbal greens. Whisk or stir to combine, then set aside.
Version 1: (RAW)
Make thin julienned strips of your veggies using a great knife, mandoline or a julienne peeler. Massage dressing into the veggies and set aside for 10 minutes for flavors to combine before eating.
Version 2: (NOODLE)
Prepare rice noodles according to package directions. The King Soba noodles I used cook in about 5 minutes.
Once noodles are cooked and drained, toss them with the dressing and enjoy.
Version 3: (COMBINATION)
Prepare veggies as you would for the raw version. Prepare the rice noodles as you would for the noodle version. Cool the noodles by rinsing under cold water while they are draining in the colander. Toss raw veggies with noodles and sauce. Make sure everything gets coated. Enjoy!