Spicy Peanut Noodles

mains / vegan / gluten free / grain free / meat free / dairy free / low carb / quick meals

Creamy, spicy peanut noodles in a colorful bowl of purple cabbage, carrot ribbons, bell peppers, crispy chickpeas, and lots of herbs.

Chinese takeout is one of my all-time favorite dinners. Honestly, it probably IS my favorite dinner. It’s all I ever crave on the weekends. And even the weekdays for that matter. My sister’s favorite was always the peanut butter noodles. They were made with thick soba noodles drenched in a peanut butter sauce and covered in green onions and sesame seeds.

I wanted to make a version of these peanut butter noodles but make it a little healthier and also pack in the veggies. I figured I could add a plant-based protein, like chickpeas, to really bulk it up and make it a nutritious lunch or dinner to have on hand.

Here’s what you’ll need for these Spicy Peanut Noodles:

• gluten free spaghetti noodles (you can also use regular spaghetti or your favorite rice noodles)

• carrots

• purple cabbage

• orange or yellow bell pepper

• chick peas

• olive oil

• garlic powder

• green onions

• cilantro

• peanut butter

• soy sauce

• dark soy sauce

• rice vinegar

• honey

• sesame oil

• ginger

• sriracha

• red pepper flakes

• garlic

• sesame seeds

This is one of those recipes where I can eat it hot or I can store it in the fridge and eat it cold and its still amazing. I’m taking gluten free spaghetti noodles (Banza Chickpea Spaghetti to be exact) and tossing them in a super creamy, luscious peanut butter dressing. There are so many veggies jam packed into this dish that make it both colorful and incredibly nutritious.

Spicy Peanut Noodles

(serves 2-4)

ingredients:

• 4 oz gluten free spaghetti noodles (you can also use regular spaghetti or your favorite rice noodles)

• 2 carrots

• 2 cups purple cabbage, sliced

• 1 yellow or orange bell pepper, thinly sliced

• 1 can chick peas

• 1 tsp olive oil

• 1 tsp garlic powder

• pinch of salt & pepper

• 1/4 cup green onions, diced

• 1/2 cup cilantro

spicy peanut sauce

• 3/4 cup peanut butter

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp sesame oil

• 1 tsp ginger paste or fresh

• 1 tsp sriracha

• 1/2 tsp red pepper flakes

• 3 garlic cloves, minced

• 2 tbsp sesame seeds

directions:

1. cook noodles according to package directions. meanwhile, peel your carrots and then using a peeler, make wide ribbons with the carrots longways. combine the carrots, sliced purple cabbage, bell pepper, green onions, and half the amount of cilantro to a large bowl.

2. drain the can of chick peas. pat dry and season with the olive oil, garlic powder, salt and pepper. air fry at 400 for 8-10 minutes, or bake at 400 for 15 minutes. add those to the large bowl.

3. make your sauce by combining all the ingredients listed. add water to thin out if needed.

4. toss the cooked and drained noodles in the bowl with the veggies and drizzle the sauce over top. mix everything until well combined. top with more sesame seeds and cilantro.

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