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PF Kitchen: Peanut Noodles with Vegetables

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PF Kitchen:  Peanut Noodles with Vegetables

Edwardsville/Glen Carbon Nutrition Coaching





  • 12 oz. brown rice noodles


For Serving:

  • 2 scallions (thinly sliced)


For Sauce:

  • 2 tablespoons fresh ginger

  • 3 cloves garlic (minced = 1 tbsp)

  • ¼ cup peanut butter

  • 2 tbsp pure maple syrup

  • 3 tbsp low-sodium soy sauce

  • 16 oz frozen stir fry vegetable mix

  • 1 pinch crushed red pepper flakes (optional)

  • Sea Salt






  1. Cook noodles according to the package instructions.  Drain well.


  1. Grate ginger and mince garlic.  Slice scallion.


  1. Combine 1 cup water, peanut butter, maple syrup, soy sauce, ginger, and garlic in saucepan

  2. Bring to a boil, stirring sauce continuously and cook until heated thoroughly, 5-7 minutes in medium-low heat

  3. Add vegetables, red pepper flakes and cook 4-6 minutes.  Season with salt to taste



  1. Add the noodles to the peanut and vegetable sauce.  Toss the noodles to coat them with sauce.  Garnish with scallions and serve.


***Makes 4 Servings***




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