Skip to main content
Creamy Peanut Noodles with Gingered Asparagus & Collard Greens
or 2 Serving Dinner

Creamy Peanut Noodles

with Gingered Asparagus & Collard Greens

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
23g
CARBOHYDRATES
102g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 oz fresh ginger, minced (divided)
  2. 3 garlic cloves, minced (divided)
  3. 4 tbsp peanut butter
  4. 2 tbsp tamari
  5. 2 tbsp rice vinegar
  6. ½ tsp red chile flakes
  7. 6 oz rice noodles
  8. ¼ cup peanuts
  9. 6 oz asparagus, trimmed and cut into 2-inch pieces
  10. 6 oz collard greens, destemmed and leaves thinly sliced
  11. 1 oz dates, roughly chopped
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: peanut, soy
Tools: Large nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
23g
CARBOHYDRATES
102g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the peanut sauce

Bring a large pot of salted water to a boil for the rice noodles. Add just half the ginger, just half the garlic, peanut butter, tamari, rice vinegar, just ¼ tsp red chile flakes, and ⅓ cup warm water to a medium bowl. Whisk the peanut sauce.

2
Cook the rice noodles and peanuts

Once the water in the large pot is boiling, add rice noodles and cook for 10 to 11 minutes. Drain noodles and rinse under cool water to stop the cooking process. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with a slotted spoon and transfer to a bowl, leaving the oil in the skillet. TIP: The noodles should be slightly undercooked, as they will finish cooking in a later step.

3
Cook the vegetables

Return the large nonstick skillet with leftover oil to medium-high heat and add asparagus and collard greens. Cook until vegetables are bright green and crisp-tender, 2 to 3 minutes. Add remaining ginger and remaining garlic, and dates. Cook until garlic and ginger are softened, another 2 to 3 minutes. Add a pinch of salt, and transfer gingered asparagus and collard greens to a plate. TIP: We will use this skillet again in the next step. TIP: We will use this skillet again in the next step.

4
Combine the noodles and sauce

Return the large nonstick skillet to medium-high heat and add rice noodles and peanut sauce. Reduce heat to low and simmer until the noodles are coated and sauce has thickened, 1 to 2 minutes. Taste, and add salt as necessary.

5
Serve

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

SIMILAR RECIPES