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!