Peanut Butter Noodles with Vegetables

November 30, 2017

*This recipe is from a sample menu for the Forks Over Knives Meal Planner App. I am considering signing up because from what I can tell, it is incredibly user friendly and also plans for leftovers which our family counts on for next-day lunches. You can always add meat to the dish on your own if you prefer. We loved this dish and I hope you do too! This dish looks slightly different than theirs because of a few ingredient. changes noted below, but the overall outcome is much the same. 



*16 ounces brown rice noodles
(≈8 cups cooked) (I used brown rice rotini, because that’s what I had on hand)

1⁄4 cup fresh ginger
6 cloves garlic
minced (≈2 tablespoons)
1⁄2 cup peanut butter
1⁄4 cup pure maple syrup
1⁄3 cup low-sodium soy sauce
(or tamari)
*48 ounces frozen stir fry vegetable mix
(≈12 cups) (I used broccoli only, because that’s what I had on hand)
1⁄4 teaspoon crushed red pepper flakes
(optional) (I only added to my personal plated dish)
sea salt

4 scallions
(white & green parts) thinly sliced 


Method: Cook the noodles according to the package instructions. Drain well in a colander.

Grate ginger and mince garlic. Slice scallion.

Combine 2 cups of water, peanut butter, maple syrup, soy sauce, ginger, and garlic in a saucepan. Stirring the sauce continuously, bring to a boil, then reduce heat to medium-low and cook until sauce thickens, around 5 to 7 minutes.

Add the vegetables, red pepper flakes and cook for 4 to 6 minutes. Season with salt to taste.

Add the noodles to the peanut and vegetable sauce. Using tongs, toss the noodles to coat them with sauce. Garnish with scallions and serve. 



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