One of our tried and true recipes, Peanut Street Noodles have been a go-to for hearty dinners for as long as we can remember.
Keeping a jar of peanut sauce on hand all the time makes this a lightning fast option for getting dinner on the table quickly, whether you're exhausted after a long ski mission or just feeling low motivation for a try-hard meal.
When springtime comes around and we're wrecked from early wake ups and long days in the mountains, this is a recipe that always bails us out. Feel free to sub out whatever veggies you have on hand, or swap in chicken or ground pork for the tofu. We hope you find it as tasty and nourishing as we do!
Peanut Street Noodles (Serves 4)
1 box of stir-fry rice noodles or soba noodles
1 14 oz. block of extra firm tofu
3 Tbsp. coconut oil, divided
1/2 white onion, finely chopped
1 clove garlic, minced
1 carrot, thinly sliced
1/2 bell pepper, thinly sliced
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon sesame seeds, plus more for garnish
2 eggs (optional)
2 green onions, finely chopped
small handful of cilantro, chopped
3 radishes, thinly sliced
splash of soy sauce
Chopped cashews or peanuts, to top
Boil a large pot with water for noodles.
Preheat your oven to 410°F.
Slice tofu into ½-inch pieces.
Lay tofu on a large dish towel and cover with another towel. Press all the water out, letting it soak for at least 5 minutes.
Cut each slice into 4 pieces and toss with 1 Tbsp. coconut oil and 1/2 tsp. salt.
Spread tofu on a baking sheet and bake for 20 minutes, flipping the tofu after 15 minutes.
Heat a separate pan to medium heat with the rest of the coconut oil. Sauté onion, garlic, half the carrot, and bell pepper.
Cook noodles according to your packaging, but remove from water a minute or two before they are fully cooked.
Throw noodles into the vegetable pan at medium heat and pour half the peanut sauce into the noodles. Crack eggs into the pan, stirring until the eggs are fully scrambled.
Top with Peanut Sauce (recipe below) and baked tofu. Garnish with freshly chopped cilantro, radishes, green onion, sesame seeds and rest of the shredded carrot.
1/4 cup peanut butter
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground ginger
dash of soy sauce
dash of Sambal Olek (optional for extra spice)
1/2 teaspoon sesame seeds, plus more to top
Place water in a small blender, then add peanut butter, rice vinegar, honey, and salt and blend well.
Add spices and sauces and blend again.
Continue to add water or peanut butter until desired consistency. I like it a little runny so I can spread it out over more noodles.