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

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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