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Peanut Noodles


  • Package of noodles (can use any kind, including gluten-free or tofu noodles)
  • 1 teaspoon oil
  • carrot, cut into matchsticks
  • 2 stalks of celery, sliced
  • ½ an onion, cut into slices
  • A few handfuls of cherry tomatoes, cut in half
  • Green onion, for garnish
For the sauce:
  • ¾ cup canned coconut milk
  • ½ cup fresh or canned diced tomatoes
  • 6 tablespoons of AFN’s classic peanut butter
  • 2 tablespoons ginger, finely diced
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice (about ½ a lime)
  • 1½ teaspoons curry powder
  • 1 teaspoon sriracha
  • 3 cloves of garlic, minced
  • A pinch of salt


  1. Prepare the noodles according to package directions.
  2. Add all the sauce ingredients to a small pot and heat over medium-high heat until it comes to a simmer. Remove from heat.
  3. Pour the grape seed oil into a pan over medium-high heat. Add all veggies and cook for about 2-3 minutes, until they have softened slightly.
  4. Add noodles and sauce to the veggies and toss to coat. Serve in bowls and top with slices of green onion.
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