Saturday, January 31, 2015

Red Spicy Peanut Noodles

I combined two of my favorite things here--veggie noodles and peanut sauce. These noodles are actually made from a combination of beet, sweet potato, zucchini, and yellow squash. Once you cook them, the beets color everything red. I love peanut butter, so naturally this is a sauce I make pretty often! The peanuts make this a filling meal on its own, but occasionally I'll pair this with crumbled tempeh. Also, any veggie combination would work well here--whatever you have on hand!

Red Spicy Peanut Noodles


  • 1/4 c natural peanut butter
  • 1 Tbsp sriracha
  • 1 tsp toasted sesame oil
  • 1 Tbsp low sodium tamari or soy sauce
  • 1 tsp miso paste
  • 1 tsp agave nectar
  • 1/2 tsp minced garlic
  • Cracked pepper to taste
  • 2 Tbsp water
  • 1-2 beets
  • 1 sweet potato
  • 1 zucchini
  • 1 yellow squash
  • Chopped peanuts
  • Cilantro
  • Sriracha


Combine sauce ingredients and heat in a saucepan on medium heat. Spiralize the vegetables and heat over low/medium heat in a saute pan with a drizzle of oil until desired softness. I usually heat them for about 10 minutes. Top the noodles with the sauce or mix it all together. Top with toppings, and enjoy!

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