Entrees · Gluten-free · Side Dishes

Peanut Noodles for One

     This weekend and upcoming week will surely be hectic for everyone preparing for the holidays.  I’ve been doing some last minute chores today and suddenly realized I had skipped lunch.  💀
Since I knew I couldn’t starve in the name of gift wrapping, I whipped up a single serving of peanut noodles and decided to share the recipe with you!  It’s a quick and easy meal or snack for when you’re home alone or just in the mood for some noods.  I’m always up for noods.  😁
These noodles are creamy yet light at the same time.  They can be oil-free, in fact, if you omit the sesame oil garnish.  I love the taste and aroma of sesame oil, so I drizzled a little on my plate after cooking everything.  If you wish to make this dish without the oil, the sauce will still be decadent and satisfying while also providing you with protein.  For the noodles, I used brown rice with green tea from Star Anise Foods.  I love their products.  Some of their noodles come with soup base, which I think is genius for a quick weeknight meal.  I also love their name…so cute!  ☺️
     If you are in need of a nut-free alternative, simply subsitute some unsweetened sunflower seed butter for the peanut butter.  I’m sure that would be great.  Or, if you’re okay with sesame, substitute tahini instead.  How could that be bad?
If you are in need of a more robust meal, double the ingredients for two servings and roast or steam some hearty vegetables on the side, like broccoli, cauliflower, or root vegetables.  Shredded and stir fried cabbage can also be added to the noodles to increase fiber and texture.
The possibilities are endless, so explore and enjoy, my friends!  Be on the look out for some festive cookie recipes coming this week!  I’ve got some good ones I think you’ll enjoy.  ​😉

Peanut Noodles for One

Yield: 1 serving
Free from: Gluten, Refined Sugar*, Oil-free option

  • 1/4 cup smooth peanut butter, preferably unsweetened* (use natural for oil-free)
  • 3 Tb tamari/soy sauce
  • 1/4 cup water/vegetable broth
  • 1 Tb maple syrup
  • 1/2 Tb lime juice
  • 1 pinch Korean/regular chili flakes
  • salt and pepper, to taste
  • pinch dried ginger
  • 1 serving dried rice noodles
  • dry roasted peanuts, for garnish (optional)
  • toasted sesame oil, for garnish (optional)


  1. Fill a medium sauce pan with water about half way and heat on high until boiling.
  2. While you wait for the water, prep your sauce: put first 8 ingredients into a medium-sized bowl and whisk together (or blend using a blender).
  3. Taste the sauce once you finish and adjust flavors (like the salt and pepper) according to your taste.
  4. Once the water boils, drop in your noodles.
  5. Boil them according to package directions.  Mine took about 4 minutes.
  6. Once the noodles are cooked, take them directly out of the hot water and put them into the bowl with your completed sauce.  The residual water will help keep them loose and avoid them seizing up and becoming clumpy.  Toss the noodles in the sauce until well coated.
  7. Serve the noodles in the bowl they are in, or transfer to a plate/bowl of your choice.
  8. Garnish with peanuts and sesame oil, if desired.
  9. Dig in! 🍜

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