Peanut Noodles

  • Yield 6 servings

Chow mein noodles are coated in a dressing of peanut butter, soy sauce, garlic and jalapeño and freshened with fresh basil and cilantro.


1/4 cup roasted peanut oil
3 tablespoons rice vinegar or apple cider vinegar
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1 jalapeno pepper, minced
2 tablespoons peanut butter
Noodles and Vegetables:
3 large carrots, julienned
1 large cucumber, skin on, seeds removed, julienned
1 to 2 cup seasonal vegetables of choice, julienned
12 ounces chow mein noodles*
1/4 cup chopped fresh mint, Thai basil, basil, cilantro or mint
3 tablespoons chili paste


  1. To make the dressing: Whisk the peanut oil, vinegar, soy sauce, garlic and jalapeno together in a large bowl. Add the peanut butter and continue whisking until smooth.
  2. To make the vegetables: Submerge the julienned vegetables in a bath of ice water while you make the rest of the dish.
  3. Bring a large pot of water to boil over medium-high heat. Cook the noodles according to the package directions. Drain and rinse until cool. Add the cool noodles to dressing and gently toss until evenly coated.
  4. Divide the noodles into 6 even portions and make a nest in the middle. Drain the crisped carrots, cucumber and other veggies. Create haystacks with the veggie matchsticks. Finish with a sprinkling of fresh herbs, salt and a dollop of chili paste.
Recipe by Sara and Lydia of Apples and Onions, courtesy of Meatless Monday



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