Vegan Green Creamy Peanut Udon Noodles
Vegan Green Creamy Peanut Udon Noodles are made with healthy and simple ingredients, but these ingredients result in a delicious peanut buttery flavor that will leave you drooling with sauce down the sides of your mouth… SO good!
I made these a few weeks ago. Didn’t get any good pics but had to post because this recipe is too good not to share! I’m never selfish when it comes to sharing food, only in other facets of my life. 😉 Anyway, my kiddo and I were ‘chefin’ it up in the kitchen, and as per usual, I was trying to avoid spillage and contamination of the sauce. Epic fail I might add. The word “no” seems to fall on ears that participate in active selective hearing or out right deafness. Sigh… However, he’s so f’ing cute that sometimes I don’t give a shit. I pretend that I do, but I really just don’t. If you’re a parent, I’m sure you understand. If I chose to engage in every battle, I’d have bald patches on my head from pulling my hair out, wine red stained teeth from self-medicating with booze, and slurred speech – not from the vino, but rather, the Xanax. Permanent battle scars. LOL. It’s like the road’s divided. Thankfully, I just decided to take the more sane route, ’cause otherwise a crystal ball would totally show “alternate Heather” looking like the hot mess I just described above. Taking the sane and wise route? I’ve always massively sucked at this. Being a parent has made me a much better human being. Haha. 😉 Okay, back to the food. It’s just crazy freakin’ delish and you should eat it now. If you need to hide vegetables from your children in pureed form like I must do, I recommend this for your kiddo as well. Happy Thursday! MWAH! -FGG
PS- Not sure how to fix this, but my recipe is not appearing properly on a phone display…
PPS- My listening recommendation for you as you’re cooking:
- 1 package of udon noodles (cooked)
- 1 1/2 cups unsalted peanuts or peanut butter
- 2 C loosely packed baby spinach
- 1/2 C unsweetened coconut milk
- 1/4 C water
- 1 Tbl lime juice
- 3 Tbl soy sauce (I use Braggs Aminos)
- 1 Tbl white vinegar
- 1 Tbl honey
- 2 cloves of garlic
- Place all the ingredients except the noodles in your food processor or high speed blender (I used my Vitamix), and blend until completely smooth and creamy
- Pour sauce over noodles and mix well
- Done!
- Wine- Gewurztraminer OR pinot gris
Spicy Garlic Asian Noodles (Vegan)
Spicy Garlic Asian Noodles (Vegan) are one of my go-to meals for a few simple reasons: easiness, quickness, and deliciousness! They’re perfectly spicy, garlicky, and topped with 2 of my 3 most favorite veggies! Mushrooms & broccoli (spinach being the 3rd). I love leftovers as much as the next gal but I have had SO very many Thanksgiving leftovers that I’m ready to explode… seriously. I needed something easy and totally different than my T-day menu so I whipped up an oldie but a goodie: Spicy Garlic Asian Noodles (Vegan). Also, I’m a massive lover of all things noodles – Italian or Asian. I don’t discriminate. 😉
This slurp worthy dish is smothered in garlic, hot pepper, sesame, broccoli, and shrooms for your next noodle love affair. Noodle love affairs are some of my favorite love affairs. 😉 Although, I think my belly would disagree with the sheer volume of carbs I’ve consumed over the past week. It’s obscene and my wardrobe, once again, is suffering from a lack of vitamin D, as they’ve yet to see some outside sun because, well, the carb bloat this past week has been reeeaalll. Time for some serious yoga and Jillian Michael’s over the next month. Back to business so I can slurp up delicious noodles guilt free. Anyway, enough about my belly and more about this dish. It’s simple: It’s crazy delicious. Enjoy responsibly with yoga. Namaste, friends. MWAH! 😉
- 1 packet ramen or other Asian noodle
- 5 broccoli florets
- 1/4 cup mushrooms - sliced (I used white)
- 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
- 1 Tbl roughly chopped cilantro
- 1 garlic clove - minced
- Sesame seeds for garnish (optional)
- 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
- 1 Tbl rice vinegar
- 2 tsp honey or agave
- 1 tsp sesame oil
- 1/4 tsp ginger powder
- Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
- Heat a pan with sesame oil on medium
- Add garlic and stir for 1 minute
- Add mushrooms and soy and stir for 1 minute
- Add all other ingredients (including noodles) and stir for approximately 3-5 minutes more (broccoli should be cooked but still green and vibrant in color)
- Put in a bowl and garnish with sesame seeds
- Belgian style ale
Creamy Peanut Thai Noodles
Creamy Peanut Thai Noodles is my most favorite dish this summer. It’s right up there with my Crazy Creamy Pesto! I am a massive noodle lover, no doubt about that. Peanut noodles are always my fave and I have been perfecting this recipe forever! If ever there were a perfectly creamy and healthy noodle dish, this is it. Taking one for the win!
When I was living in China there was very little I could eat at Chinese restaurants. Din Tai Fung was my ultimate favorite place on the planet. One, because I could actually eat there. Two, because of their amazing dumplings, braised tofu, aaaand noodles! I have been on an epic quest to recreate those ‘noods’. In doing so, I concocted something I like even better! Score again! I make bucket loads of sauce and freeze the rest in small sized batches so that I can just take a meal-size out of the freezer when needed.
If you eat this and aren’t a sloppy hot mess, you’ve not enjoyed them properly. I wanna see sauce all over your pretty little face dripping down the noodles and your mouth. See G-man (below) doing just that. Hands and all! Now, go get your ‘noods’ on!
… getcha, getcha, getcha, getcha, getcha, your ‘noods’ on…
- 2 C raw and unsalted peanuts
- 1/2 C nutritional yeast
- 1 can (13.5 oz) coconut milk
- 3-4 Tbl Braggs Aminos or soy sauce
- 1 Tbl sesame oil
- 1 Tbl agave or honey
- 1 Tbl lime juice (optional)
- Sprinkling of salt if needed (I do not use)
- 2 tsp ginger powder
- Water for texture
- Noodles (asian-think ramen)
- Boil noodles
- Place all other ingredients in a strong blender/processor (I use my Vitamix) and blend
- Very slowly add water for a thinner (not too thin!) texture as you blend
- Pour amount needed over noodles and you're done!
- Freeze extra sauce
Sesame Soba Soy Scallion Noodles
Try saying that one five times in a row! Unlike the challenging title, this dish is so easy to make and absolutely scrumptious! It was amazing how long I had been living in China before I started to get my feet wet with basic Chinese or other Asian dishes. I had been tooling around with udon noodles and this incredible and common chili sauce here but that was about it. This noodle dish is refreshing, simple, and most likely something a bit different than your day-to-day noodle nom-noms. Usually, noodle for me equals Italian food. However, both this dish and the recipe that will be posted afterwards are indeed Asian inspired. I made them both last year when I decided to spoil the crap out of my husband for his entire birthday weekend. I literally cooked him crazy awesome and sometimes crazy involved meals for breakfast, lunch, and dinner 3 days in a row. I know, I know, how insane or insanely nice of me, right? Well, selfishly, as this is my hobby, it was a fantastic opportunity for me to concoct some creations I’d had brewing in my brain for some time. I loved every second of it! Enjoy!
Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!
- Soba noodles (9 oz)
- 1-2 Tbl sesame seeds
- 1/2 cup mushrooms (I prefer Shitake) - halved
- 1 small cucumber - juilienned
- Lime wedges
- 2 cups scallions - diced
- 1-2 cloves garlic - minced
- Handful of cilantro - chopped
- 2 Tbl fresh ginger - minced
- 1 Tsp pickled chili with garlic sauce (optional)
- 3-4 Tbl sesame oil
- 1 1/2 - 2 tsp chili oil (optional but highly recommended)
- 2 Tbl honey or agave nectar
- 4-6 Tbl soy sauce or Braggs Amino Acids
- 2 Tbl rice wine vinegar
- Mix sesame & soy sauce in bowl
- Cook noodles
- Mix sauce, sesame seeds, cucumbers, mushrooms, and noodles in bowl - mix well
- Serve cold and garnish top with sesame seeds and a sprinkle of green onion. Put 1-2 lime wedges in each bowl to be squeezed on top.
- Add peanut sauce to make this a sesame/peanut noodle dish! Just remove the chili option.
- This serves between 2-4 people.
