Spicy Peanut Noodles

Spicy Peanut Noodles

Serves 4 30 minute prep time

Grab your sriracha and whip up a quick weeknight meal faster than you can call for takeout.


  • Peanut Sauce :
  • ¼ cup peanut butter
  • 1 clove garlic
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp maple syrup
  • Juice of 1 lime
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp Sambal Oelek (make as spicy or mild as you like) or sriracha
  • 2 Tbsp apple cider vinegar
  • ¼ cup tamari
  • Stir - fry :
  • 16 oz brown rice vermicelli noodles
  • 1 Tbsp toasted sesame oil
  • 2 medium sized carrots, julienned
  • 1 red pepper, julienned
  • 1 cup bok choy, sliced
  • ¾ cup red cabbage, thinly sliced
  • ½ cup large yellow onions, diced
  • ¼ cup crushed peanuts


  • Combine all ingredients for peanut sauce in blender or food processor and blend until smooth. Set aside.

  • Cook brown rice noodles according to package instructions.

  • Heat up wok or large frying pan over medium-high heat. Add oil and onions, and cook until they start to turn translucent, stirring frequently so as to not brown the onions.

  • Add in carrots and red pepper, sauté for 1 minute.

  • Add cabbage and bok choy. Cook until just tender.

  • Remove from heat, and stir in brown rice noodles.

  • Add desired amount of peanut sauce and stir until evenly incorporated.

  • Top with crushed peanuts and fresh cilantro.

  • If you have leftovers, use it the next day in a collard green wrap.