This peanut noodle vegan pasta bake is made with tofu noodles, fresh veggies and a Thai peanut curry sauce for an easy, meatless, weeknight-friendly meal that is under 200 calories!
Hold on a sec’ there. I’m not quite ready to pry my face from its current state of being planted inside this skillet of super velvety-smooth, saucy and perfectly spicy-sweet peanut noodles.
Peanut noodles that are mixed with, ummm, ALL the crisp-n-crunchy fresh vegetables that I could fit into my shopping cart. Seriously though, do you SEE the rainbow colored deliciousness on your screen? LIKE WHOA. If my eyeballs could smile, they would be because, like, PRETTY FOOD YES PLEASE ALL THE TIME.
That is what I don’t want to get my face out of. But, for you, I will stop munchin’ and get to talkin’. But only for however long it takes me type approximately 500 words.
And I might take a few breaks to go back into the refrigerator and slurp down a few tender, soft House Foods Tofu Fettuccine Noodles that are coated in the creamiest, lightly spicy sauce that makes my peanut-butter-loving-taste-buds wiggle all the way down to my toes.
This isn’t the first tofu noodle rodeo here on FFF. You know I love them. You’ve seen the recipes and the countless Instagram posts about my most favorite stir fry lunch EVER. I mean how can you not love noodles that fill your every comforting-carb-needing ways for only 10 CALORIES a serving?!
You can’t. End of story.
So. This skillet full of luscious peanut noodles and crunchy-fresh vegetable tastiness. You’re going to want to shove into your face this meatless Monday. Which just so happens to be tonight. COINCIDENCE? I THINK NOT.
I was actually going to tell you about how the Huberoni and I tag teamed this meal like the yummy-food-making duo that we are (except he is just usually the “taste tester” part of the duo, not the creator) but then I started re-eating the tangles of creamy, soft noodles in my head, and I got a little sidetracked. Sorry.
Like I said. We tag-teamed this. I added a little of this, a little of that and then we tasted. HMMMM maybe more lime? OKAY LET’S TRY IT. OH YES, there it is. That is PERFECT, how about we just skip the baking and go fork to face RIGHT NOW?
That’s how it happened.
Except don’t skip the baking thing. Because, it makes the noodles EVEN better. Which is actually a real thing. I didn’t even think that they could get more YUM, but they DID.
Doing a little oven time helps get the sauce to thicken up, and really ENHANCE that sweet and spicy peanut-y flavor. Plus the veggies get all sorts of tender crisp in a way that made Mr. FFF NOT LEAVE ME ANY LEFTOVERS.
Like, he went to work. I went to eat dinner when he left, with visions of crunchy, colorful veggies swirled together with saucy, coconut deliciousness dancing around in my head.
AND the pasta bake? NO WHERE TO BE FOUND.
I can’t confirm or deny that I sent a few HAGRY text messages after that discovery. <—Hint: I DID.
There. 502 words.
Back to face planting.
Rainbow Peanut Noodles Vegan Pasta Bake
- 2 Packages House Foods Tofu Shirataki Fettuccine Noodles
- 1/2 Tbsp Peanut oil
- 1 tsp Garlic minced
- 1 tsp Ginger minced
- 1/2 Cup Carrot thinly sliced (about half a large carrot)
- 1/4 Red Bell pepper thinly sliced
- 1/4 Yellow Bell pepper thinly sliced
- 1/2 Cup Snow peas halved
- 1 Cup Red cabbage chopped
- 3 Tbsp Natural creamy peanut butter
- 3/4 Cup Light coconut milk
- 1 Tbsp + 2 tsp Reduced-sodium soy sauce
- 1 Tbsp Red Thai curry paste
- 1/2 Tbsp Coconut sugar
- Juice of 1 small lime
- Cilantro for garnish
- Diced peanuts for garnish (optional)
Preheat your oven to 350 degrees.
Drain and rinse the Tofu Shirataki noodles. Place them onto a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them shorter. This makes serving easier. Set aside
Heat the peanut oil on medium/high heat in a medium cast iron skillet. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3-4 minutes.
Add in the peppers, peas and cabbage and cook for two minutes. Add in the Tofu Shirataki Noodles and cook for an additional two minutes until lightly browned.
Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed.
Bring the mixture to a boil, and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7-8 minutes.
Pat the noodles down with a spatula so that the mixture is very flat and condensed and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30-35 minutes.
Let cool for 5-10 minutes then cut, garnish with cilantro and peanuts (if desired) and DEVOUR
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5 Weight Watchers SmartPoints per serving
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