These easy peanut noodles are fast and served cold for a fresh tasting lunch or dinner!
This easy lunch came together on a whim, but ended up being amazing! A few weeks ago, my coworker and I brought everything for Vietnamese spring rolls to work for lunch and made them all week! I had made a peanut sauce for them, and couldn’t get it out of my head (I could probably drink the stuff!). So when I needed a sauce for the last of my brown rice pasta, I knew it would work perfectly.
Naturally vegan, gluten free and dairy free, this lunch fits nearly every diet except grain-free diets…You might be able to get away with it too, if you use a paleo pasta/sugar alternative! I used a brown rice spaghetti, which is still pretty chewy even after being fully cooked. I found it was a good noodle served cold for this reason, as you might want them with a little more structure in your mouth.
Homegrown Spotlight: I planted cilantro this year in a pot…Here’s to hoping it makes it through all the rain! And I stuck some green onions I bought at the store in the garden, and they’ve been looking very hardy. Finally, this isn’t “grown,” but I did use our own homemade peanut butter in this recipe, so I was able to control all the sugar elements that went into it. You can learn how to make peanut butter here! We are also approaching the end of our local honey we got from a friend…can’t wait to try this year’s “vintages” from our local folks!
I realized I’d been light on the actual meals section on the blog recently, so I’m glad to bring you another entree!
Easy Peanut Noodles (Cold) [mVegan, GF, DF]
- 1 clove garlic
- 1/4 C. natural peanut butter
- 2 T. gluten free soy sauce Tamari
- 1/4 t. sriracha
- 2 t. honey
- 1/3 C. light coconut milk
- 1/2 t. rice vinegar
- 1 wedge of lime
- 2 T. crushed peanuts
- ½ lb. brown rice pasta or other noodles
- green onions
- Prepare pasta according to directions.
- Rinse pasta under cold water. Set aside.
- Mince garlic and place in a small bowl.
- Mix rice vinegar, soy sauce, Sriracha, honey, peanut butter and coconut milk in the bowl of garlic until well combined.
- Chop a small handful of cilantro, green onions and peanuts for garnish.
- Toss noodles in the peanut sauce.
- Top with cilantro, green onions, peanuts and a squeeze of fresh lime.
Naturally Gluten Free and Dairy Free. Non-strict vegan (contains honey). Substitute another sweetener to modify to make it vegan.
romain | glebekitchen says
That sauce looks like the perfect accompaniment for the noodles on a hot summer day garnished as you’ve described. All I need now is a hot summer day!
Alison @ The Sunday Glutton says
I’m kind of obsessed with peanuts and peanut butter, so cold peanut noodles are right up my alley! I’ve never tried brown rice spaghetti, but it sounds like it has a great texture for this cold preparation. Looking forward to trying this one!
This sounds like a perfect refreshing lunch for hot summer days! I love peanut sauce and can’t wait to try your recipe, pinning for later!
918 Plate says