Recipe: Peanut Wok Noodels

I found this great recipe for peanut dip on a whim one night when John was bored with regular old potstickers (we have them weekly, the pre-made bagged kind…) and it was delicious!!!  I decided to try to x5 the recipe (or something like that) and see if I could make it into a peanutty rice noodle dish full of veggies.  It is officially now our all time FAVORITE dish!!  And if you’re trying to cut down on starch and up your veggies, you could totally leave the noodles out all together.  But basically this is everything I love about food in one bowl.

Recipe for the crusty peasant bread here.

This recipe is as easy to bulk up as you can imagine.  We make tons at once and keep the leftovers in the fridge for the rest of the week.  This here was for the Elders, who happened to be gluten free.  So the bread was for us, hehehe.

Peanut Wok Noodles
Serves 6
A peanutty, rice-noodley veggie delight.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Peanut Sauce
  1. 1/2 cup creamy peanut butter
  2. 1/2 cup coconut milk or mayo*
  3. 1/2 cup soy sauce
  4. 1/2 cup brown sugar
  5. 1/4 cup lemon juice
  6. 6 cloves garlic
Other things needed
  1. see notes**
  2. 1 package rice noodles or brown rice noodles
  3. 1/2 head cabbage, shredded with salt and pepper
  4. 4 rainbow carrots, thinly sliced with salt and pepper
  5. 2-3 cups fresh snow or snap peas
  6. 1-2 sweet potatoes, thinly sliced with salt and pepper
  7. 1/2 bunch green onions, diced
  8. 1 can drained water chestnuts
  9. 1-2 pounds of preferred cooked meat (here it was shredded pork, we also LOVE sliced and sautéed chicken apple sausage)
Instructions
  1. Make the peanut sauce first by whisking all ingredients together and keep it in the fridge until ready to mix into other ingredients.
  2. Make the rice noodles according to package directions.
  3. Sautee the cabbage and cooked meat together in coconut oil, until cabbage is fully cooked and meat is warmed up.
  4. Broil the sweet potatoes and carrots until almost burnt, about 7 minutes each side.
  5. In a wok or huge pot/roasting pan, combine everything together and toss with as much peanut sauce as you like until evenly coated. Serve warm.
Notes
  1. *I like to freeze coconut milk in an ice cube tray. The size of our tray evens out to be about 1/4 cup per cube, so I just pop some out whenever I want to cook with it!
  2. **You can put whatever veggies you want in this dish, and however much you like to serve as many as you need.
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