Hearts of Palm Noodle Peanut Stir Fry
I’m obsessed with these grain free, gluten free hearts of palm noodles that I used in place of pasta in this stir fry. They’re so healthy – you’re pretty much eating a big bowl of veggies! So much better than zoodles because they’re not watery and have a similar texture to noodles. I whipped up this vegetarian dish for lunch a few times already! Made with a spicy, gingery soy peanut sauce and added an egg for protein. With the egg, peanut butter and spinach the whole dish has about 17 grams of protein and comes together in under 15 minutes. For more easy stir-fries, try my Soba Noodle Veggie Stir Fry and Beef Negimaki Stir Fry.
I finally got my hands on some Palmini linguine affil link (noodles made out of hearts of palm), which I kept hearing about on social media. To be honest, I was hesitant to try them, but when I opened the package and tasted them, there weren’t scary at all. The Palmini basically tasted like hearts of palm, something I grew up eating. I gave the noodles a good rinse to neutralize the taste and made them into a stir fry. Next time I make them, I’m planning on making an Italian broccoli rabe and sausage version. If you’ve tried them let me know what you made!
How to Make a Healthy Spicy Peanut Noodle Stir Fry
This healthy stir fry serves one and is excellent for when you need a quick lunch at home. You can easily double or triple this recipe if you need to feed more people or want leftovers.
Cook the garlic and ginger for 30 seconds, add in the hearts of palm noodles, and then soy sauce and sriracha. Add spinach and cook until it wilts. Push everything to the side and put the peanut butter in the pan. Let it melt, and then stir it into the noodle mixture. Crack the egg and scramble it. To serve, top with more sriracha, sesame seeds, and scallions.
Variations:
If you don’t have Palmini noodles, you can sub zucchini or veggie noodles for another low-carb alternative or cooked rice noodles. For even more protein, use two eggs or add in some edamame, tofu or chicken. Feel free to use extra vegetables, like broccoli or bell pepper. To make this stir fry gluten-free, swap the soy sauce for tamari or coconut aminos. Switch out the peanut butter for sun butter if you want a nut-free stir fry. If you don’t like heat, skip the sriracha.
More Quick Stir Fry Recipes You’ll Love:
Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry Kung Pao Tofu Stir Fried Pork and Mixed Veggies Chicken and Broccoli Stir-Fry
