Thai Peanut Noodles with Chickpeas


I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.


8 oz pasta

2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)

1/4th cup sesame oil

2 limes

½ cup peanut butter

1/4th teaspoon ginger (minced)

1/4th teaspoon garlic (minced)

1/4th cup soy sauce

1/4th cup coconut milk

½ cup chickpeas

Salt and pepper to taste


  1. Prepare your noodles of choice according to the directions.
  2. Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
  3. Add all the ingredients for the sauce in a food processor— sesame oil, lime juice, peanut butter, ginger, garlic, soy sauce, and coconut milk. If it is too thick add a splash of water. Pour in a bowl and set aside.
  4. Mix the pasta, vegetables, peanut sauce sauce, and chickpeas together. I used organic canned chickpeas but if you have the time, make your own! Sprinkle chili flakes on top and serve.

Sweet & Sour Rice Noodles with Collard Greens

Sweet & Sour Rice Noodles with Collard Greens

This is an extremely easy recipe to throw together. Rice noodles cook in 1-2 minutes and are healthier than regular whole-grain pasta. The sweet and sour sauce masks the flavor of the greens so even my little brother (who’s 7) enjoyed these noodles.

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  • 1 pack of rice noodles (I used Trader Joe’s Fresh Rice Noodles)
  • 1 bunch of collard greens
  • olive oil

Boil water and cook noodles for 1-2 minutes. Do not overcook, otherwise the noodles will get mushy and stick together. Sauté the greens until wilted. Combine the greens with the noodles.

Sweet & Sour Sauce:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon honey
  • 1 tablespoon tamari sauce
  • ½ teaspoon ginger (fresh or powder)
  • Chili flakes (optional)

Combine ingredients and pour over the noodles. Sprinkle chili flakes on top.