Reprinted with permission from Kristen Wood | MOON and spoon and yum and Rockridge Press
Sesame Peanut Noodles, make a perfect quick lunch or can be spruced up with tofu and vegetables for an easy and delicious dinner.
Lunch - I find it to be the most difficult of all meals. Not because it is particularly challenging, but because mid-day I feel slightly uninspired. My morning is usually spent working, tending to kids, working some more, and then looking at the clock and panicking at the idea that I have to soon feed starving mouths.
The mid-day meal consisted of salads for the longest time, then I got on a serious zucchini and rutabaga fritters kick, then over-easy eggs with avocado, then soft boiled eggs with avocado. And I'd pretty much just switch between them with the infrequent change-up. But then there were the kids, who had their own lunch demands. Because what kid eats salad? Don't answer that if yours does!
But then the Vegetarian Family Cookbook entered my life and infused some new freshness into my repertoire. I'm a creator of recipes, sure. But I also fall into ruts, stagnate, and from time to time feel uninspired (often). Luckily this cookbook arrived just in time as the January blahs set in.
The book is packed with 100 family-friendly recipes that everyone can enjoy. And of course, that's music to my ears because I don't know about you but I'm not a big fan of making separate meals a day in and day out. My dear friend Kristen created this book with taste, efficiency as well as picky eaters in mind. And she did it seamlessly.
So today, I'm delighted to share one of Kristen's recipes from The Vegetarian Family Cookbook - Sesame Peanut Noodles. I truly hope you enjoy it as much as I did. Let's dive into making these Sesame Peanut Noodles!
Sesame Peanut Noodles
- Ready in 15 minutes
- Incredibly delicious and flavorful
- Loved by kids and adults alike
- Grain-free option
- Paleo option
- Perfect for lunch or dinner
Ingredients For Sesame Peanut Noodles
- Noodles of your choice (Gluten free-ramen, rice, chickpea spaghetti, etc)
- No salt or sugar added peanut butter
- Coconut aminos or gluten-free soy sauce
- Coconut oil
- Toasted sesame oil
- Maple syrup
- Sea salt
- Sesame seeds
Making Sesame Peanut Noodles
Step 1. Cook the noodles according to the package directions.
Step 2. In a large bowl, combine the peanut butter, coconut aminos, coconut oil, toasted sesame oil, maple syrup and salt. Whisk until smooth.
Step 3. Toss with the cooked noodles.
Step 4. Sprinkle with the sesame seeds before serving.
Cooking Time For Sesame Peanut Noodles
This recipe takes hardly any time to make, so be sure to prepare your sauce in advance to not risk overcooking your noodles. Depending on the noodles you're using (regular, rice, chickpea or other) be sure to follow package instrcutions and undercook them by one minute. You want to have a nice bite to go with the sauce.
If You're Gluten-Free/Grain-Free
There are plenty of options available for gluten-free and recently even grain-free. So if you're following a grain-free diet, you can use grain-free noodles.
Paleo And Nut Free Option
For those following a paleo lifestyle, or a peanut free lifestyle, you can easily substitute the peanut butter with tahini.
Serve With Suggestions
Kristen mentions in the Vegetarian Family Cookbook that the Sesame Peanut Noodles can be served hot or cold and can also easily be modified to include vegetables of your choice (carrots, broccoli, snow peas) or tofu.
Sesame Peanut Noodles
Sesame Peanut Noodles, make for a perfect quick lunch or can be spruced up with tofu and vegetables for an easy and delicious dinner.
- 12 oz noodles of choice (ramen, rice, or spaghetti)
- 5 tablespoon no sugar or salt added peanut butter
- 3 tablespoon coconut aminos
- 2 tablespoon coconut oil
- 1.5 tablespoon toasted sesame oil
- 2.5 teaspoon maple syrup
- ¼ teaspoon sea salt
- 2 teaspoon sesame seeds, for garnish
1. Cook the noodles according to the package directions.
2. In a large bowl, combine the peanut butter, coconut aminos, coconut oil, toasted sesame oil, maple syrup, and salt. Whisk until smooth.
3. Toss with the cooked noodles.
4. Sprinkle with the sesame seeds before serving.
For a nut-free version, use tahini instead of peanut butter.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 531mgCarbohydrates: 47gFiber: 2gSugar: 19gProtein: 7g
I made this last night and I enjoyed it very much. I have often made peanut sauce by just guesstimating how much of everything, and sometimes it would be OK, sometimes not as good. I will use the recipe from now on. I did sub tahini, because I had it, and there's no sugar. And I left out the cocunut oil because I didn't have any, although I did use sesame oil.
I have arthritis in my hip and have to be careful of avoiding what causes inflamation, and gluten has been the number 2 cause (sugar is #1). I am very happy to have found this recipe and this site!
Thank you so much for your kind words Deb and I'm sorry you're struggling with these issues. As am I. It's not an easy road but well worth taking! And I'm so happy you are here too and enjoying the recipe 🙂