Delicious Coconut Peanut Noodle Recipe - Healthy, Fast, and Vegan!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar creamy texture with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often more affordable.

crushed peanuts

🥗Healthier: toasted sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are nut-free and provide a similar crunch.

Open a can of coconut milk and pour it into a blender; blend for 10 seconds to mix the coconut cream and water evenly.

Measure out 1 cup of natural peanut butter and add it to a mixing bowl.

Add 1/2 cup of blended coconut milk to the bowl with peanut butter.

Stir in 2 tablespoons of low-sodium soy sauce, 1 teaspoon of ground ginger, 1/2 teaspoon of garlic powder, 3 grinds of salt, and 1/2 teaspoon of sesame oil to the bowl.

Add 6 dashes of cayenne pepper, 1 tablespoon of white vinegar, and the juice from 2 limes to the sauce mixture; whisk until smooth.

Prepare soba noodles according to package instructions until al dente; drain and set aside.

Use a vegetable peeler to create zucchini noodles from a washed and dried zucchini, and do the same with a carrot.

Chop scallions using kitchen scissors directly into a bowl for easier handling.

Combine the soba noodles, zucchini noodles, carrot noodles, and chopped scallions in a large bowl.

Add the sauce to the noodle and vegetable mixture; mix everything together until well combined.

Serve warm or cold, garnished with red pepper flakes, sesame seeds, more chopped scallions, and lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens