Spicy Peanut Noodle Stir Fry

VG - GF - RF
Serving Size:

The best spicy peanut noodle stir fry to warm you up on a cold day! Spiced and creamy with a touch of sweetness, this is the perfect combination of flavors and textures to liven up your weeknight dinners!

Stir Fry

  • 1 pack gluten free noodles (I used brown rice noodles)
  • 1 tsp sesame oil
  • 1 large yellow onion thinly sliced
  • 3 medium sized peeled and thinly sliced carrots
  • 1 large thinly sliced red bell pepper
  • 6 large stalks of baby broccoli
  • 2 large head of sliced baby bok choy
  • 6 stalks fresh green onion
  • 1/4 cup chopped peanuts
  • 2 tbsp sesame seeds

Spicy Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 6 tbsp coconut aminos or tamari
  • 3 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 2 tsp sriracha (plus more to taste) 
  • 2 tsp sesame oil
  • 1 tsp crushed red pepper flakes
  • 3 cloves minced garlic
  • 1/2 tsp ground ginger
  • 2 tbsp water to thin

Serving Suggestion:

Serve hot topped with fresh green onion, peanuts, sesame seeds, or additional sriracha for an added kick!

How To:

  1. Start by boiling a large pot of salted water for your noodles.
  2. While water is heating up, prep your veggies. Slice your onion, corrot and bell pepper so they are all similar in size, this will make for even cooking. Trim the ends off of your baby broccoli and baby bok choy.
  3. Then, heat a large wok or skillet on medium high heat with 1 tsp sesame oil.
  4. When oil is hot, add your onion and stir. Cook onions until soft and slightly browned.
  5. Then, add your carrots and bell peppers and cook until they are soft.
  6. Your water should be boiling now, add your noodles and cook according to package directions.
  7. Once your onion, carrot and pepper mixture has softened, add your baby broccoli and bok choy. Cook for 2-3 minutes until the baby broccoli and bok choy are tender.
  8. Now that your veggies are cooked, remove from heat and set aside. Once your noodles are cooked, drain and add to your veggies and let sit while you prepare the sauce.
  9. In a small mixing bowl, add your peanut butter, coconut aminos, rice vinegar, maple syrup, sriracha, sesame oil, red pepper flake, minced garlic and ginger. Whisk until fully combined.
  10. Then, continue to whisk and slowly add your water to thin and smooth. Continue to whisk until the mixture is smooth and creamy. Taste the sauce and adjust seasoning to your preference.
  11. Next, place your skillet with veggies and noodles back on medium heat. Add your sauce and stir to combine.
  12. Continue to stir and heat your stir fry until hot. Once your stir fry is hot, remove from heat to avoid over cooking the noodles.
  13. Divide evenly among your bowls, top with fresh green onion and chopped peanuts! 

a sip

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