The leftover gods smiled upon me.
I still had Moroccan Carrot Salad leftover and I was anxious to use more of the delicious peanut flour I ordered. Then I spotted a red jalapeño about to go bad in the fridge. In the same drawer was the end of a red onion. Right next to the shiitake mushrooms I forgot I purchased. This could only lead to a peanut sauce stir-fry.
Side note: Did you know that once jalapeños turn red they become more sweet and less spicy? It still had a kick, but I could eat a raw piece without needing to chug a glass of milk.
This was one of the best quickie meals I’ve done in a while. I love the way peanuts pair with spicy ingredients, and the way a creamy sauce coats noodles. The crunch of the raw carrots and almonds made the texture, and the earthiness of the mushrooms was perfect with the nutty, amino-laced sauce.
I wrote the recipe below without detailing the Moroccan part of the carrots (that recipe can be found by clicking here). You can easily make this without the spices I used there – the peanut sauce is plenty flavorful!
There are also substitution suggestions for the hard(er)-to-find tofu noodles (my Publix carries them), peanut flour (order online), and liquid aminos (Whole Foods carries it in a nifty spray bottle).
It’s a stir fry… a great opportunity to get creative! This would be great with snow peas, sesame seeds, and/or red pepper.
Leftover leftovers make for a tasty next-day lunch at work! 🙂
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Tofu Noodle Stir Fry with Spicy Peanut Sauce
- 1 package Shirataki tofu noodles (can use regular pasta)
- 1/2 C shredded carrots
- 5 shiitake mushrooms
- 1/4 C red onion
- 1 jalapeño
- S+P, to taste
- Garnish with fresh cilantro and sliced almonds (optional)
For the Sauce
- 2 T peanut flour (can use peanut butter)
- 2 T unsweetened almond milk
- 1 tsp garlic sriracha
- 1/2 tsp liquid aminos (or soy sauce)
Prepare tofu noodles according to package instructions.
Meanwhile, sauté mushrooms, onion, and jalapeño in a pan with a bit of oil over med-high heat until tender (about 7-8 mins). Add noodles and carrots, stirring briefly to mix (~1 min).
In a small bowl, mix together all ingredients for peanut sauce, adjusting aminos or soy sauce as needed.
Add sauce to the pan and and toss together briefly. Add salt and pepper as needed, plate, and garnish with fresh cilantro.
Enjoy!
Serves 2.
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I’ve been really bad about using up leftovers in the past – this creation has inspired me to try harder!
Do you re-purpose leftovers?
What has been you biggest leftover success?
I’m not so great at repurposing leftovers. Eating them, yes, turning them into something else, no. You did a fabulous job though. Yum.
Hmm – I have never heard of peanut flour….interesting. I love leftovers – everytime I cook I make 2 extra portions – either my hubby’s lunch the next day or to freeze. The best thing I have made extra of lately was the lasanga I made for Glen. I froze 4 pieces indidually and he says it amazing reheated for lunch. Hmm…never would have thought it! This dish looks good…that carrot thing is growing on me 🙂 xoxo
You know how I feel about peanut sauce 🙂
This would make a great Lenten meal. I bookmarked it for later. Thanks for sharing.
I was hoping you’d share this recipe! Would also be family friendly with chicken or shrimp added. Yum! 🙂
Definitely! Or even with regular noodles and tofu or tempeh.
That looks awesome, a healthier version of peanut noodles!
Love how you use the peanut flour in the sauce! So simple yet so delicious! And such a good source of protein… I have to order some today!
After my one attempt at using Shiritaki noodles, I have to admit, they still freak me out a bit. I LOVE this recipe though (and that peanut sauce…).
This just makes me wish spaghetti squash were in season.
As I typed that response I realized that there were a lot of connections made in my brain that may or may not have made sense. Just go with it. I promise it all ties together. 🙂
Haha! I got ya, no worries. Can you not find spaghetti squash? I still find it at Whole Foods around here.
Looks delicious! I’m good about eating left-overs, but Mark hates them.
For the love of peanut butter! I just tried a fried peanut butter and jelly per your suggestion! Wowza! What have I been missing all this time?! My daughter and I had them after her school open house. Is it okay if I give you credit/put a link to your blog on my blog? Great suggestion!
Sure! I’m so glad you guys enjoyed it. My mom used to make it for me ALL the time. It was my 6 year-old self’s crack. 🙂
I really need to get better at leftovers. This looks awesome! I love how much you’re incorporating peanut flour into your meals!
This sounds like dinner! 🙂
Whitney
Nice job using those left overs. I absolutely LOVE peanut sauce… And basically anything peanut butter flavored. This looks perfect!
Nice work! Your brain is working much better than mine is this week…
I have never tried peanut sauce because of my very long time irrational fear of fats! now that I am over that, I am more than ready to give it a try 🙂 Thank you for this recipe, yours looks great!
Wow I have to look into these tofu noodles, never heard of them! This dish sounds so good; you described it so well..creamy, crunchy, nutty… oh my! BTW, I love leftovers, especially after a party where I will have a full frig of goodies to recreate dishes! It’s like an artists palette to me!
I feel that same way – cooking is my creative outlet. 🙂