Peanut Butter Noodles




Peanut Butter Noodles


  • 3 cups cooked rice noodles
  • 2/3 cup coconut milk, canned (divided)
  • 1/2 cup vegetable broth
  • 1 cup textured soy protein (or 1 1/2 cups of chickpeas)
  • 3 tbsp peanut butter
  • 1 small carrot
  • 1 green pepper
  • 1/2 zucchini
  • 1 tbsp sesame oil
  • 1 onion
  • 2 cloves garlic minced
  • 2 tbsp soy sauce (wheat free if GF)
  • 2 tsp curry powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp peanuts
  • Cilantro or parsley for decoration


  1. Cook rice noodles in salted water, according to packaging instructions. You will need 3 cups of cooked rice noodles for this recipe
  2. Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid
  3. Chop your veggies (carrot, green pepper, zucchini, onion) into small cubes. The smaller you chop the veggies, the faster they will cook
  4. Heat 1 tbsp of sesame oil in a skillet, add the chopped onion and minced garlic and fry for 4-5 minutes over medium heat
  5. Add the chopped carrot, green pepper, zucchini, the soy sauce, 1/2 cup vegetable broth and 1/3 cup coconut milk to the skillet and let simmer with a lid on for about 5 minutes on low-medium heat
  6. Add the textured soy protein, the remaining 1/3 cup coconut milk, the peanut butter, curry powder, smoked paprika and salt/pepper to taste. Let simmer for a further 4-5 minutes or until it reaches the desired creaminess
  7. Finally, add the noodles and stir to coat them with the sauce. You can now also add the peanuts and herbs (cilantro or parsley) to taste.
  8. Enjoy!



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