Coconut Peanut Noodles (allergy-friendly options)
This can be vegan, vegetarian, and free of peanuts and tree nuts, soy, dairy, wheat, gluten.
1 lb dried Chinese or Japanese style egg noodles (Nanka Seimen brand is widely available and delicious) or rice stick pad thai-style noodles
1 T sea salt if using egg noodles. Omit for rice noodles.
1 T toasted sesame or neutral oil
2 large red, orange and/or yellow bell peppers, julienned
4-6 large collard or lacinato kale leaves, stems removed, chiffonade
1 T neutral oil for stir-frying
Soft herbs like cilantro, basil, mint
Chopped roasted peanuts, sunflower seeds or pepitas
Chili crisp or chili oil
Toasted sesame oil
optional protein (cooked tofu, egg, meat or seafood)
- For egg noodles: Bring stockpot of water to a boil, add 1 T sea salt, add dried noodles. If using Nanka Seimen egg noodles, boil for 3 minutes, stirring to prevent sticking. Reserve 2 cups cooking water and set aside. Drain noodles, rinse with cold water, drain again thoroughly, toss with 1 T sesame or neutral oil to separate the strands.
For rice stick noodles: Soak dried rice stick noodles to room temperature water until softened and more pliable but still firm, usually 10-15 minutes. Drain well, reserving 2 C soaking water. Rinse with cold water, toss gently with 1 T sesame or neutral oil.
- While noodles cook, preheat large saute pan or wok over medium high heat.
- When a few drops of water sizzle and dance on the surface, allow water to evaporate and add 1 T neutral oil. Stir-fry julienned pepper 1-2 minutes, add collard strips and cook an additional 30-40 seconds.
- For egg noodles: Lower heat to medium low, add cold drained noodles, 1 C of reserved cooking water, and 2 C coconut peanut sauce. Stir gently to combine veggies and noodles and coat with sauce.
For rice noodles: Stir 2 C coconut peanut sauce and 1.5 C reserved water into the veggies. Add soaked drained noodles, gently submerging noodles in sauce. Cover pan and cook on medium low until noodles are softened, approximately 10 minutes.
- Serve hot, topped with garnishes and a squeeze of lime.