Updated: Jul 12, 2020
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Note: Recipe Updated on July 12, 2020
Move over peanut butter and jelly, because there’s a new way to enjoy peanut butter for lunch: Lower Carb, Crunchy Peanut Noodle Salad.
If you’re as much of a die-hard peanut butter fan as I am, then I’m sure you share the sentiment that it can and should be in all dishes, even savory ones. The vegetables and noodles in this dish definitely get a facelift when creamy, spicy, peanut sauce gets poured over them.
This meal prep friendly dish is a great option to bring to work throughout the week and customizable depending on your preferences and what you have on hand. This recipe uses a mix of parsnip and rice noodles, lowering the amount of refined carbs and adding fiber and nutrients. If you want to lower the carbs even more, you could use all parsnip noodles or your favorite spiralized vegetable. Just make sure they are a hardier vegetable if you plan to saute them with the garlic. You can also use all noodles, if you want some more carbs to fuel your noodles. If you don't have rice noodles, you could substitute them with ramen noodles, or even spaghetti if you want. It’s also packed with plant-based protein sources from the tofu and peanut sauce. Like the other ingredients in this recipe, if tofu is not your jam, then edamame or, if you eat meat, grilled chicken make great additions.
If you’re making this dish ahead of time, I’d recommend storing the sauce separately from the rest of the salad. Even though most of the vegetables are hardy and won’t get soggy, the noodles will absorb the sauce over time, making it dry. And this way, you get to