Creamy Peanut Noodles

a quick & easy meal you can eat hot or cold

These creamy peanut noodles have become one of my go-to lunches. They’re easy to cook between work meetings but the dish is also delicious cold. If you go into the office or pack school lunches, scale the recipe up as needed to ensure you have leftovers since reheating is optional.

I make this dish with a new-to-me soy-free tofu I found at my local health food store. Last year I was diagnosed with Hashimoto’s, and while I’ve managed to add most foods back to my diet, the one food that still affects me negatively is soy. Discovering Big Mountain’s soy-free tofu, made from fava beans, was a double win because it’s also 0g carbs. While all beans do have carbs, they have a process in the making of their “tofu” that removes the carbs from it, making this ingredient a great low carb, high-protein vegetarian choice.

If tofu isn’t your thing, you can swap in chicken, pork or beef. The nutritional information is based on using the Big Mountain “tofu”. You can even leave out the tofu or meat, and opt for a handful of chopped peanuts to add some extra protein and crunch.

A word about the noodles. I tend to use spaghetti when making this dish. You can use ramen noodles, soba, or udon—your call. Some of you may be wondering if almond butter is an okay substitute. The answer is yes. Just remember that the nutritional information below is based on the ingredients used in my original recipe, and will differ based on any changes you make.

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