Weeknight take out: Peanut Noodles + Bok Choy with Peppers

When the temps drop, my craving for noodles tends to go up. I've also been a lover of peanut butter since I could remember (Make your own here) . You can imagine my joy when I stumbled upon a recipe for Gluten free Asian Peanut Noodles. I've made a few changes from the recipe I found at Feed me Phoebe. This is a wonderful dish for an easy weeknight meal. The only thing that's missing is some egg drop or miso soup. What's your favorite take out meal to make at home? 


Peanut Noodles

You will need-

For the noodles:

1 lb of brown rice fettucini

1 tbsp sesame oil

4 scallions

1 cucumber, peeled, seeded and chopped


For the sauce:

1 tbsp ginger, minced

1 clove of garlic

2 tbsp of Wedderspoon Raw Beechwood Honey

2 tsps of siracha

1/2 cup natural peanut butter 

1/4 cup braggs liquid amino acids

1 tbsp rice vinegar

1 tbsp sesame oil

1/4 cup water


1. Add all of the ingredients for the sauce into a blender and pulse until smooth.

2. Bring a large pot of water to a boil and cook the fettucini until al dente. Drain and rinse with cold water.  

3. Pour into a large mixing bowl and toss with sesame oil. Add the peanut sauce and combine well.

4. Divide the noodles into bowls and garnish with cucumber and scallions.

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Bok Choy with Peppers

You will need:

1 tbsp olive oil

1 tbsp sesame oil

2 large yellow peppers, stem and seeds removed, sliced

4 scallions chopped 

1 lb of baby bok choy, (root ball cut off) , rinsed well and cut into small pieces


1. Heat olive oil and sesame oil in pan over high heat. Sauté the chopped yellow peppers and scallions until lightly browned. Be careful not to burn the scallions.

2. Lower the heat and add the bok choy. Stir to coat with the oil. Cook only until the bok choy has wilted. The thick white ends of the bok choy should be somewhat crunchy.