This is not a quiet recipe. This Green Peanut Noodle Bowl announces itself — bold peanut sauce, crispy golden tofu, crunchy vegetables, lime, sriracha, cilantro, sesame. Every component is doing something, and together they create a bowl that is genuinely restaurant-level in both flavor and satisfaction.

Michael made a version of this on a trip to Asia years ago, and it has evolved on our table ever since. The noodle bowl as a format is one of our favorites because it is endlessly adaptable — you can use whatever vegetables you have, adjust the spice level, swap the tofu for tempeh or chickpeas, use rice noodles or soba. The peanut sauce is the constant.

That peanut sauce is the real story here. Peanut butter, coconut aminos (a gentler, slightly sweet soy sauce alternative), fresh lime juice, sriracha for heat, and Daily Greens. Yes, Daily Greens — Wheatgrass, Barley Grass, Moringa, Baobab, Spirulina, Chlorella — in a peanut sauce. It sounds like a stretch, but the deep umami of the peanut butter and the savoriness of the coconut aminos make Daily Greens completely invisible from a taste perspective. What you get instead is a sauce that is rich, punchy, slightly sweet, slightly spicy — and quietly loaded with some of the most detoxifying, immunity-supporting plants on earth.

This bowl comes together in about 20 minutes once your noodles are cooked. Make a double batch of the sauce — it keeps in the fridge for 4 days and goes with absolutely everything.

Green Peanut Noodle Bowl

Noodles: cook rice or soba noodles per package. Rinse with cold water. Set aside.

Stir Fry

Ingredients (serves 2):

• 1 cup mushrooms, sliced

• 1/2 block tofu, cubed

• 1/2 onion, sliced

• 1 cup green beans

• 1 cup carrots, julienned

• 1 cup red cabbage, shredded

• 1 inch fresh ginger, grated

• 1 tbsp coconut oil

Peanut Sauce

Ingredients:

• 4 tbsp peanut butter

• 1 tbsp coconut aminos

• Juice of 1/2 lime

• 2 tsp sriracha (adjust to taste)

• 1 tsp Daily Greens

• 2–4 tbsp warm water to thin

To Serve

Fresh cilantro, lime wedges, sesame seeds, crushed peanuts.

Instructions:

1. Whisk all peanut sauce ingredients together until smooth. Adjust water to desired consistency. Set aside.

2. Heat coconut oil in a wok or large pan over high heat. Add tofu and cook until golden and crispy, 3–4 minutes per side. Remove from pan.

3. In the same pan, stir fry onion and ginger for 2 minutes. Add mushrooms, green beans, carrots, and cabbage. Cook 4–5 minutes until just tender.

4. Return tofu to the pan. Add cooked noodles. Pour peanut sauce over everything and toss over heat for 1–2 minutes until everything is coated.

5. Divide into bowls. Top with fresh cilantro, lime wedges, sesame seeds, and crushed peanuts.

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🌿 Quick Veggie Stir-Fry with Healing Turmeric

Eat Plants. Feel Alive.

Xo Kristel & Michael