Creamy Spicy Peanut Noodles with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spicy Peanut Noodles with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Peanut Noodles with Crisp Vegetables

Enjoy a vibrant twist on peanut noodles featuring a velvety, spicy peanut sauce tossed with whole wheat noodles, hearty tofu, and crisp, colorful vegetables. This dish balances an enticing mix of textures and flavors—a perfect fusion of creamy, spicy, and crunchy elements that make for a satisfying and nutritious meal.

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NUTRITION

557kcal
Protein
36g
Fat
19.9g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat spaghetti (cooked, ~140g)

150g extra firm tofu

1/2 cup shelled edamame (~78g)

1 tablespoon peanut butter

1/2 cup red bell pepper slices (~75g)

1/2 cup julienned carrot (~61g)

1/2 cup sliced cucumber (~52g)

1 teaspoon soy sauce

1 teaspoon sriracha

1 tablespoon lime juice

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PREPARATION

  • 1

    Cook whole wheat spaghetti according to package directions until al dente and set aside.

  • 2

    Press tofu to remove excess moisture and cut into small cubes.

  • 3

    In a non-stick pan, lightly sauté the tofu cubes over medium heat until just golden on the edges; set aside.

  • 4

    Prepare the peanut sauce by combining peanut butter, soy sauce, sriracha, and lime juice in a small bowl. Whisk together until smooth.

  • 5

    In a large bowl, combine the cooked noodles, sautéed tofu, and shelled edamame.

  • 6

    Add the crisp red bell pepper, julienned carrot, and sliced cucumber to the bowl.

  • 7

    Drizzle the peanut sauce over the mixture and toss well to ensure even coating.

  • 8

    Serve immediately, enjoying the blend of creamy, spicy, and crunchy textures.

Creamy Spicy Peanut Noodles with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Spicy Peanut Noodles with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spicy Peanut Noodles with Crisp Vegetables

Enjoy a vibrant twist on peanut noodles featuring a velvety, spicy peanut sauce tossed with whole wheat noodles, hearty tofu, and crisp, colorful vegetables. This dish balances an enticing mix of textures and flavors—a perfect fusion of creamy, spicy, and crunchy elements that make for a satisfying and nutritious meal.

NUTRITION

557kcal
Protein
36g
Fat
19.9g
Carbs
66.0g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat spaghetti (cooked, ~140g)

150g extra firm tofu

1/2 cup shelled edamame (~78g)

1 tablespoon peanut butter

1/2 cup red bell pepper slices (~75g)

1/2 cup julienned carrot (~61g)

1/2 cup sliced cucumber (~52g)

1 teaspoon soy sauce

1 teaspoon sriracha

1 tablespoon lime juice

PREPARATION

  • 1

    Cook whole wheat spaghetti according to package directions until al dente and set aside.

  • 2

    Press tofu to remove excess moisture and cut into small cubes.

  • 3

    In a non-stick pan, lightly sauté the tofu cubes over medium heat until just golden on the edges; set aside.

  • 4

    Prepare the peanut sauce by combining peanut butter, soy sauce, sriracha, and lime juice in a small bowl. Whisk together until smooth.

  • 5

    In a large bowl, combine the cooked noodles, sautéed tofu, and shelled edamame.

  • 6

    Add the crisp red bell pepper, julienned carrot, and sliced cucumber to the bowl.

  • 7

    Drizzle the peanut sauce over the mixture and toss well to ensure even coating.

  • 8

    Serve immediately, enjoying the blend of creamy, spicy, and crunchy textures.