High Protein Spicy Peanut Noodles

peanut noodles, hoisin ground beef, stir fried cabbage and kale, and a crunchy peanut garnish in a white bowl with chopsticks

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Instant noodles in a creamy peanut sauce with hoisin sriracha beef, crunchy cabbage and kale stir fry, and a crunchy chili peanut garnish.

Prep Time10

Cook Time25

Total Time35

Servings: Servings

Calories: 525kcal

Author: Mason Woodruff

Ingredients

For the Noodles

8 oz Noodles I used 4 blocks of Sun Chi sliced noodles
¼ cup Coconut Aminos
¼ cup (32g) Roasted Peanut Powder (Powdered Peanut Butter) or replace with equal parts peanut butter
2 tablespoons Creamy Peanut Butter
1 cup Reserved Water from the Noodles

For the Veggies and Beef

1 Tablespoon Olive Oil
6 oz Coleslaw Mix or shredded cabbage
2 oz Chopped Kale
1 pinch Salt and Pepper
16 oz Extra Lean Ground Beef
¼ cup Hoisin Sauce
2 Tablespoons Sriracha
2 Tablespoons Rice Vinegar
2 Green Onions thinly sliced, using the white parts for the sauce and green parts for the garnish

For the Optional Garnish

½ cup (56g) Dry Roasted Peanuts roughly chopped
Sliced Green Onion
1 Tablespoon Chili Crunch
1 large Lime zest and juice

Instructions

Bring a large pot of water to a boil for the noodles. Mix the peanut powder, peanut butter, and coconut aminos together in a large bowl. Set aside.
Heat the olive oil in a large nonstick pan over medium-high heat before adding the slaw mix and kale. Season with a pinch of salt and pepper. Cook for 2-3 minutes on one side until the veggies begin to brown. Flip and cook another minute or two until nicely browned all over but still crisp. Transfer to a bowl and set aside.
To the same pan, add the ground beef and cook on one side untouched for 3-4 minutes until a nicely browned crust forms. Break the beef apart with a spatula and fully cook before adding the hoisin, sriracha, rice vinegar, and white parts of the sliced green onion. Stir to evenly coat the beef in the sauce and cook until the sauce begins to caramelize on the bottom, about 1-2 minutes.
Start cooking the noodles once you add the sauce to the beef. Cook the noodles for 3 minutes, reserve 1 cup of the water, and drain the rest. Add about ½ cup of the water to the peanut butter mixture and stir until smooth. Add the noodles and toss together, using more of the water as needed.
You can either make bowls with the components separated or toss everything together before serving.

I have a picky eater at home so keeping veggies separate is my preferred way to plate, but tossing everything together makes serving a lot easier.

Mix the chopped peanuts, chili crunch, lime juice, and green parts of the sliced green onion together. Garnish and enjoy!

Notes

The nutrition facts below are for the noodles only without garnish. With garnish, each serving has 635 calories, 41g protein, 66g carbs, 25g fat, and 6g fiber. You can reduce the fat in the garnish by swapping chili crisp for chili flakes.

Nutrition