Special Diet - Created Date : 27.9.2019

These ridiculously addictive peanut noodles are so good you won’t be a...

These ridiculously addictive peanut noodles are so good you won’t be a...



These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!

These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too ??

Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.

These ridiculously addictive peanut noodles are so good you won't be able to stop eating them, but don't worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!

This looks delicious, looking forward to trying this recipe. I love that you include your pup in your blog. And the picture with the sauce spilling over is genius! I’ll have to check out more of your recipes!

Hi Kelley! I came across your recipe for Peanut Noodles about 20 minutes ago, made them immediately and just finished every last delicious bite! I have tried several peanut sauces in the past and they were all lacking but not this one…..PERFECTION!!

Hi there! I made this tonight for myself and my husband. We love Pad Thai and I figured this would be good too. Question though, and this may be because the temp was still too high, but my sauce got really gloopy and thick. I had to add more chicken stock and maple syrup (gotta love any recipe that calls for maple syrup!), has this happened to you? It ended up working out awesome and we used brown rice noodles and MY OH MY! There are no leftovers!! I also got my mini food processor out and made some almond crumbles and WOW! Thanks so much for your recipe!! It will be a new favorite in our house!

Hi Carie! Thank you so much for reaching out! I’m glad you and your family loved the noodles. As far as the “gloppiness” goes I thought of a few things- 1. Keep the temperature low so the moisture doesn’t boil off too quickly, 2. Add additional broth- that’s ok, 3. try a different brand of peanut/almond butter (every brand has a different consistency). But I have a feeling it was just the the temp was too high and/or cooked too long so most of the original broth evaporated. Let me know how it works out when you try it again! Best, Kelley

Hey Jackie! I had another reader with the same issue and I suggested she may have cooked the sauce too long or at too high heat so the broth or water evaporated. If this is the case, no worries, just add some additional broth, until the desired consistency is reached. Let me know how it goes!

I have made these 3 times in the last few weeks. It is so good that I even printed out copies for some of my girlfriends. I agree with you, the first time I made them the sauce was tasty but overly thick. The times since I have turned the heat down and gotten a nice sauce consistency. I’ve even doubled the sauce and cooked tofu in it. SO GOOD! Thank you!

Hey Madyson!! I am so thrilled to hear you love the sauce ?? It’s one of my favorites! I should have a few more easy noodles+sauce recipes coming soon, so check back and you’ll have some more recipes to add to your weekly rotation!

Thank you for this recipe! I know I am late to the game, but this was my first time trying zucchini noodles. I am a pasta fiend so I was scared I wouldn’t really like spiralized veggies. There was no reason to worry, however, because I loved them! I had been waiting to find the perfect recipe to try zoodles for the first time, and I thought yours sounded great. It definitely lived up to expectation. Thanks again!

Hey Kristen! I’m so glad you loved the Peanut Zoodles!! Noodles aren’t quite pasta, but they sure make a good stand-in with the right sauce ?? I’m glad you enjoyed them! I have a few more noodle/zoodle recipes coming to the blog soon so check back ??

Made this yumminess with butternut noodles tonight. Baked the noodles w salt/pepper/olive oil for 5 min at 400. Since my darling is a meat eater, I made this dish with chicken. I added a few veggies (green beans and kale). The sauce was a little thick but I added more broth. Thank you so much

Hi, yes you can skip the maple syrup, although classic “peanut sauce” is slightly sweet. I haven’t tried it without sweeter, but maybe if you go heavier on the spice it may be tasty. Let me know how it works out!

Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo} looks appetizing and the best part is it can be prepared in short time, Do you have any other recipes that can be produce in less that 10 mins? Cheers!

Hi, your peanut noodle dish sounds great, but I bet you omitted an important word in the recipe, Toasted, in your sesame oil ingredient. Since sesame oil that is not toasted is flavorless. I’m looking forword to trying it.

Hi Patti, You can use any noodles you like- I use a spiralizer to make low calorie/low carb noodles from summer squash and zucchini, but you can also just purchase rice noodles or spaghetti if you’d like. The sauce in the recipe is peanut sauce- hence the name “peanut noodles.” ??

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Hi! I’m Kelley, welcome to my blog! Cricket, my pup and cooking sidekick, welcomes you too! I love to share GRAIN FREE recipes with you that TASTE GREAT, the whole family will LOVE, and are EASY TO MAKE.



Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"


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