Back in college, there was a Noodles & Company just off campus and I used to love to order their Indonesian Peanut Saute. Best dish on the menu if you ask me! It was so different than all the other pasta dishes and completely addictive. I love the fresh lime and cilantro coupled with the spicy ginger and sriracha accents. They all pair wonderfully with the peanut flavor.
This was all right before I discovered my allergies to soy, gluten and peanuts of course. About once a month I went to Noodles & Company with my boyfriend (now husband). We just loved this stuff and it felt like a special dinner out at the time – much better than campus food. And it seemed healthy since it was made with rice noodles and topped with veggies (broccoli, carrots and bean sprouts).
Recently, Noodles & Company took the Indonesian Peanut Saute dish off the menu. I have no idea why. It had been years since I had it anyways but I was still shocked that they removed such a popular dish. It seemed like it was a staple at that place.
So, I decided it was time I try and master an allergy-friendly and vegan version of the dish myself so I could enjoy it anytime I want at home. I used gluten-free fettucini noodles, sunflower seed butter in place of the peanut butter and I simply left out the soy sauce. To make it vegan I left out the chicken that is typically paired with this dish. And I switched the honey to agave syrup. Other than that, it is pretty similar to the real deal. And taste-wise I think it comes super close! The sunflower seed butter really mimics the flavor of the peanut butter and you don’t miss that peanut flavor at all.
We have been loving this dish all winter long. It is warming, filling and full of incredible flavor. It sure does beat a regular tomato sauce pasta night! My brother with a life-threatening peanut allergy so appreciated this as he had always wanted to experience what this famous Noodle’s dish tasted like. He loved every bite.
If you give this recipe a try, please tag your pictures @eatingbyelaine / #eatingbyelaine so I can see your creations.
- For the Sauce
- 1 cup low sodium vegetable broth
- 6 tablespoons creamy, unsalted, unsweetened sunflower seed butter (if you do not have a peanut allergy you can use creamy, unsalted peanut butter but I do not recommend any other nut butter in this recipe)
- 2-4 teaspoons Sriracha chili sauce (depending on how hot you like it)
- 3 tablespoons maple syrup or organic raw agave
- 4 tablespoons fresh ginger, minced or grated on microplane
- 4-5 cloves garlic, pressed through a garlic press or minced
- 1 teaspoon fine sea salt
- ¼ teaspoon fine ground black pepper
- 1 tablespoons extra virgin olive oil
- 3.5 cups broccoli florets, chopped small (I used 2 large broccoli heads and chopped away as much of the stalk as possible)
- 2 large carrots, peeled and sliced thinly ("shoestring" style)
- 14 ounces gluten-free linguine or fettucini noodles (I used Tinkyada Brown Rice Pasta, Fettucini Style found at Whole Foods)
- 5 green onion, diced
- 2 cups bean sprouts
- For garnish: 2 limes, sliced + 1 cup fresh cilantro, chopped
- To make the sauce combine broth, sunflower seed butter, chili sauce, maple syrup or agave, ginger, garlic, salt and pepper in a small saucepan over low heat until sauce becomes smooth and well blended. Stir frequently to avoid burning and to help de-clump the sauce. Set aside.
- Oil a large skillet, add broccoli and carrots and saute for 8 minutes covered until al dente.
- Meanwhile, prepare the noodles according to package instructions (I recommend al dente).
- Once the noodles and veggies are finished cooking combine everything together in a large pot or bowl. I use the same large pot I used to cook the noodles. First I add the noodles, then I pour on the sauce and mix in the veggies (cooked carrots, cooked broccoli, raw green onions and raw bean sprouts). Garnish with lime and cilantro. Best enjoyed immediately.