This 10 Minute Recipe Is Better Than Takeout!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories, while heavy cream adds richness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less salty alternative.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles offer more fiber, while spaghetti is a cost-effective substitute.

Boil water in a large pot.

Add 4 patties of brown rice and millet noodles to the boiling water.

After a couple of minutes, add half a bag of frozen broccoli, half a bag of frozen edamame, and half a bag of frozen bell pepper to the pot with the noodles.

Stir the noodles and vegetables to ensure even cooking and to break up the noodles with a fork.

In a blender, add a little bit of water to help blend the peanut butter later.

Add garlic, ginger, and one green onion to the blender.

Include crushed red pepper for heat, or leave it out if desired.

Add a tablespoon of miso paste or tamari for saltiness.

Squeeze in the juice of half a lime and add a tablespoon of rice vinegar.

Add a little bit of date powder for sweetness, or use a couple of dates if preferred.

Finally, add peanut butter to the blender and blend until smooth, adding more water if necessary to achieve the desired consistency.

Once the noodles and vegetables are cooked, drain them and combine with the peanut sauce, tossing to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens