I think these peanut noodles have become my new favorite meal prep! They‘re easy and quick as far as meal preps go. However, they don‘t sacrifice on flavor! These are, of course, plant based and gluten free. Plus, they are veggie-forward with the cabbage, carrots, and broccoli. Go make these easy meal prep noodles (they take 30 minutes or less!).
Not Looking to Meal Prep?
Yes, these noodles are a great meal prep. Despite this, you can easily cut this recipe in half if you‘re looking to make this recipe as a dinner instead. They will be just as quick and easy and perfect for those busy weeknights.
Ingredients
Noodles
- Gluten Free Linguine – I used the Banza linguine made from chickpeas to get some extra protein in this dish. Of course, use whatever brand you would like!
- Purple Cabbage
- Shredded Carrots
- Frozen Broccoli – You‘re welcome to use fresh broccoli – I used frozen to make things easier!
- Green Onion
- Chickpeas
Peanut Sauce
- Natural Peanut Butter – Natural peanut butter works best in this recipe due to the oils.
- Water
- Low Sodium Gluten Free Tamari – As always, who needs the extra salt?!?
- Apple Cider Vinegar
- Maple Syrup
- Lime Juice
- Minced Garlic
Substitutions
- Gluten Free Linguine – Gluten free rice noodles would also work well in this dish! However, the ones I‘ve seen are typically sold in smaller amounts for more money than gluten free linguine, but it‘s up to you!
- Low Sodium Gluten Free Tamari – You can use coconut aminos instead of tamari if you‘d like. I do find aminos slightly sweeter than tamari so you may need to adjust your amounts.
- Maple Syrup – If you aren‘t vegan, you can swap this out for honey.
- Chickpeas – If you would prefer roasted tofu in this dish I think it would also go well. I chose to do chickpeas for the ease and time, but if you‘ve got the time to do a roasted tofu, go for it!
- Minced Garlic – You‘re welcome to use garlic cloves or garlic powder instead. 1 tsp of minced garlic is about 1 garlic clove. Use 1/2 tsp garlic powder if you‘re swapping out the minced garlic for powder.
Recipe
Peanut Noodles
These peanut noodles are perfect for your weekly meal prep! They make plenty of servings and are easy to dump in a Tupperware and bring to work. Of course they're delicious, plant based, and gluten free too!
Ingredients
Noodles
- 16 oz gluten free linguine
- 3 cups shredded/chopped purple cabbage (I bought a head and just chopped my own!)
- 2 cups shredded carrots
- 16 oz frozen broccoli
- 1 1/2 cups chopped green onion
- 2 cans chickpeas
Peanut Sauce
- 1 cup natural peanut butter
- 3/4 cup warm water
- 1/4 cup low sodium gluten free tamari
- 2 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 2 tbsp lime juice
- 1 tsp minced garlic
Instructions
- Cook the noodles according to package directions.
- Cook the broccoli according to package directions.
- While the broccoli and noodles are cooking, make the peanut sauce. Start by combining the peanut butter and water in a bowl and stir.
- Add the remaining sauce ingredients and stir.
- Once the noodles have finished cooking, rinse with cold water to stop the cooking process and get them ready for the sauce.
- Mix together the cooked noodles, broccoli, cabbage, shredded carrots, and green onion.
- Drain and rinse the chickpeas. Then, add them to the noodles.
- Pour the peanut sauce over the noodles and mix it all together.
- Serve or store for meal prep. Enjoy!
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