These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. They’re perfect for speedy dinners!
Confession: I’m obsessed with Deliciously Ella. It started innocently enough with her YouTube videos, but now I religiously listen to her podcast, stalk her on Instagram, and really wish I had her posh English accent, too.
On a serious note, I love how she celebrates plant-based whole foods without preaching or being judge-y, and her recipes are ah-mazing. I love how unfussy and customizable they are, and we generally seem to have the same taste in food. Basically what I’m saying is [in a totally normal non-creepy way]: we should be best friends.
The moment I knew we were a match made in heaven was when I saw her making these noodles. I thought, “OMG, why have I never tried this combo before?!?!” The recipe is basically all my favorite things in one skillet: noodles, mushrooms, coconut milk, peanut butter, and miso. I mean, what could be more comforting than creamy, coconut-y, peanut noodles?
No matter how challenging of a day you’ve had, this is the kind of dish that can alleviate any emotional distress.
After trying the recipe myself, I ended up making a few tiny tweaks, which I think made the peanut noodles even better (no offense, Ella! Still love you.) I added Thai curry paste to the coconut cream sauce to give the dish some heat and depth; incorporated some of the starchy noodle-cooking water into the sauce to make it creamier; and threw in some edamame for protein.
I mainly use brown rice noodles for this dish because I always have a packet of them on-hand. This recipe would work just as well with ramen, udon, or lo mein.Print
These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. Perfect for speedy dinners!
- One 8-ounce package of brown rice noodles (ramen, udon, or lo mein would also work)
- 1 teaspoon coconut oil
- 1 teaspoon toasted sesame oil
- 5 ounces thinly sliced fresh or frozen shiitake mushrooms (about 2 cups)
- 1 cup shelled edamame (frozen or thawed)
- 1 large or 2 medium garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 1 cup full-fat unsweetened canned coconut milk (about ½ standard can)
- 2 tablespoons natural peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 tablespoon miso
- 2 teaspoons Thai red curry paste
- Sliced scallions, to serve
- Sesame seeds, to serve
- Bring a large pot of water to a boil and cook the noodles according to package directions. Before draining, reserve ¼ cup of the cooking water. Then drain and rinse the noodles under cold water. Set aside.
- Meanwhile, heat the coconut and sesame oils in a large non-stick skillet over medium heat. Add the mushrooms and cook until softened and just starting to brown, about 5 minutes. Add the edamame, garlic, and ginger and cook until the edamame is thawed, about 1 minute more.
- Add the coconut milk, peanut butter, soy sauce, lime juice, miso, curry paste, and the reserved noodle water. Stir until a thick creamy sauce forms, about 1 minute. Add the noodles and toss to coat. Turn the heat off. Garnish with scallions and sesame seeds, and serve immediately.
- Serving Size: 1/4 of the recipe
- Calories: 500
- Fiber: 6.8 g
- Protein: 20.6 g