Peanut Sauce Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Peanut sauce:
  • ½ c peanut butter
  • 3 T soy sauce
  • 3 T honey
  • 1 T grated fresh ginger
  • 1 t sriracha sauce
  • 1 clove garlic, minced
  • ¼ c orange juice
  • Rest of recipe:
  • 1 large yellow onion, cut in half and slivered
  • 1 lb ground turkey (I suggest dark meat)
  • 4 T coconut oil
  • 1 small head broccoli, washed and trimmed into florets
  • 1 bunch asparagus, washed and trimmed into 2" pieces
  • 2 mini bok choy bunches, washed and trimmed into bite-size pieces
  • 14-16 oz fresh rice noodles (you don't have to use fresh, but we recommend that you do)
  • Garnish:
  • chopped peanuts
  • Sriracha sauce
  1. Place a large pot of water over high heat.
  2. Mix all of the ingredients for the peanut sauce together in a medium bowl and set aside.
  3. Place a medium skillet over medium heat and add 2 T of the coconut oil. When hot, add the onion slivers and cook until they start to turn brown.
  4. Crumble in the ground turkey and cook through. Mix in the peanut sauce until hot, then turn off the heat.
  5. Heat a large dutch oven over medium heat and add the remaining 2 T coconut oil. When hot, add the broccoli, stir, and put the lid on. After a few minutes, add a couple of tablespoons of water and add the asparagus stalks. When both broccoli and asparagus are almost cooked through, add the boy choy and put the lid back on. When the vegetables are done, add the turkey/peanut sauce and mix thoroughly. Turn off the heat.
  6. Cook the noodles in the boiling water and drain when done, reserving ⅓ c of the cooking liquid. Immediately add to the noodles to the vegetable/turkey mixture and toss until thoroughly combined, adding the reserved liquid if it needs it.
  7. Serve hot and garnish with lots of hot sauce and peanuts. Nom!
Recipe by Food Final Frontier at