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Creamy Peanut Noodles with Gingered Asparagus & Collard Greens
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2 or 4 Serving Dinner

Creamy Peanut Noodles

with Gingered Asparagus & Collard Greens

Crisp-tender asparagus and hearty collard greens sautéed with fresh ginger add a bright, refreshing twist to this high-protein, sodium-smart noodle bowl. Dates add sweetness and toasted peanuts give these noodles an extra bit of crunch.

Tags: Gluten-Free High-Protein Soy-Free Less Prep Low Sodium
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
20g
CARBOHYDRATES
114g
PROTEIN
21g

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INGREDIENTS

  1. 1/4 cup peanuts
  2. 7 oz rice noodles
  3. 6 oz asparagus, trimmed and cut into 2-inch pieces
  4. 6 oz collard greens, destemmed and leaves thinly sliced
  5. 1 oz ginger, peeled and minced
  6. 1 garlic clove, peeled and minced
  7. 1 oz California dates, roughly chopped
  8. 6 oz gluten-free Thai peanut sauce
  9. 1 tbsp vegetable oil*
  10. Salt*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: peanuts, sesame, tree nuts (coconut)
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
20g
CARBOHYDRATES
114g
PROTEIN
21g

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INSTRUCTIONS

1
Cook the rice noodles and peanuts

Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with slotted spoon and transfer to bowl, leaving oil in skillet. Once water is boiling, add noodles and cook until al dente, 8 to 10 minutes. Drain noodles and rinse under cool water to stop cooking process. (4-serving meal: use 2 tbsp vegetable oil) (TIP: The noodles should be slightly undercooked, as they will finish cooking in a later step.)

2
Cook the vegetables

Return skillet with oil to medium-high heat and add asparagus and collard greens. Cook until bright green and crisp-tender, 2 to 3 minutes. Add ginger, garlic, dates, and a pinch of salt. Cook until ginger and garlic are softened, 2 to 3 minutes. Transfer to plate and wipe skillet clean. (TIP: Crisp-tender means vegetables will still have some crunch.)

3
Combine the noodles and sauce

Return same skillet to low heat, add rice noodles and Thai peanut sauce, and simmer until noodles are coated and sauce has thickened, 1 to 2 minutes. Season to taste with salt and pepper.

4
Serve

Divide creamy peanut noodles between bowls. Top with gingered asparagus and collard greens and sprinkle with toasted peanuts. Tuck in!

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