Peanut Noodles

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 382.5
  • Fat 25.7g
  • Saturated Fat 4.1g
  • Cholesterol 0mg
  • Sodium 417.3g
  • Carbohydrate 34.5g
  • Fiber 3.7g
  • Sugars 4g
  • Protein 6.5g