Noodles and Vegetables In A Spicy Peanut Sauce

Jun, 06, 2017

By Fredrica a.k.a Green Mom:

This dish is one of my kids favorite foods to eat. These stir-fried street noodles are inspired by a dish I once ate in Bangkok, Thailand. I use whatever vegetables I can harvest from the garden, so they will vary from season to season. I use edamame beans for protein.  Edamame, a fancy name for a green soybean, usually can be found in the frozen section. I like to have a bag on hand. It’s packed with nutrients like fiber, protein and antioxidants.

For the noodles;fap-RiceNoodlesThin-rev

· 16 ounces rice noodles
· 2 tbsp. canola oil
· ½ cup mushrooms, sliced thin
· ¼ cup scallions, chopped
· 1 cup red cabbage, sliced thin
· ½ cup carrots, julienned
· ½ cup frozen edamame
· 1/8 cup sesame seeds


· 1 tbsp. rice vinegar
· 1 tbsp. smooth peanut or almond butter
· 2 tbsp. Bragg’s liquid aminos
. 1 grated garlic clove
. 1/2 tsp. grated ginger
. 1/2 tsp vegan Sriracha sauce
· 2 tbsp. water

Mix everything for the sauce in a small bowl and set aside.

Cook rice noodles according to package instructions. While it’s cooking, heat 1 tbsp. oil in a wok and sauté mushrooms until browned. Remove and set aside. Heat remaining oil and sauté scallions, carrots, cabbage and edamame for 3 minutes. Add sauce, water and let it all simmer for just a minute minutes. Toss noodles and mushrooms with sauce, and sprinkle with sesame seeds before serving.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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