Spicy Peanut Noodle Bake (High Protein)

5 from 1 vote

Spicy Peanut Noodle Bake (High Protein)

I’m completely fed up with cleaning five dirty pots and pans after dinner prep! How about you? That’s why I created up this SUPER EASY spicy peanut noodle bake that only needs one casserole dish!

I’ve noticed many dump-and-bake recipes are packed with carbs and lack protein. This recipe is different; it focuses on plant-based protein with high protein super firm tofu, shelled edamame, peanut butter, and high-protein spaghetti made from lentil and chickpea flour. Unlike other recipes that call for multiple cans of high-fat coconut milk, you only need one can and some vegetable broth for this healthy dish!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Servings:

Calories: 529kcal

Author: Allie Petersen

Ingredients

13.5 oz full-fat coconut milk
3 cups vegetable broth
3 cloves minced garlic
2 tsp ginger paste or minced ginger
2 tbsp soy sauce or tamari for gf option
1 tbsp rice vinegar
1 tsp maple syrup
2 tbsp chili garlic sauce add 3 tbsp for extra heat
1/2 cup natural peanut butter
1.5 cup shelled edamame
16 oz super firm tofu cut into 1-2 inch cubes
10 oz high protein spaghetti noodles or gf noodles

Veggies

1 medium sliced red bell pepper
3 cups fresh spinach

Toppings (Optional)

diced green onion
fresh cilantro
crushed peanuts
red pepper flakes

Instructions

Preheat the oven to 400°F and get out a 9×13 casserole dish.
Combine your coconut milk, vegetable broth, minced garlic, ginger, soy sauce, peanut butter, chili garlic sauce, rice vinegar, maple syrup until well combined. Stir in your fresh spinach (don't worry this will wilt down a lot!) and shelled edamame.
Tip #1: If your peanut butter and coconut milk are not mixing well, pop the mixture in the microwave for 60 seconds which will soften those ingredients.
Tip #2: If you want this to be a spicier peanut noodle bake add 3 tbsp of the chili garlic sauce.
13.5 oz full-fat coconut milk, 3 cups vegetable broth, 3 cloves minced garlic, 2 tsp ginger paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 2 tbsp chili garlic sauce , 1/2 cup natural peanut butter, 1.5 cup shelled edamame, 3 cups fresh spinach
Add your noodles and spread evenly in the liquid. Try to make sure they are submerged in the liquid.
Top it with your sliced red bell pepper and tofu cubes on top.
10 oz high protein spaghetti noodles, 1 medium sliced red bell pepper, 16 oz super firm tofu
Bake for about 35-40 minutes in the oven, tossing it halfway through to ensure even cooking. Make sure you stir the edges well to prevent the noodles from sticking together or to the side.
Tip: About 30 minutes in, take a moment to taste a noodle to ensure it’s cooked through. Keep an eye on them, as they can easily become overcooked in this dish!
The recipe may seem more liquidy at first, but it will thicken up pretty quickly as it cools (and the noodles begin to absorb some of the liquid too).
Finish off your dish with green onion, cilantro, crushed peanuts and red pepper flakes. Enjoy!

Notes

⭐️FYI - The noodles will absorb the extra liquid over time. Store the leftovers for up to 3-4 days in the fridge. This isn't a great freezer-friendly recipe.

Other additions:

Try other colored peppers
Add bok choy, mushrooms, scallions, or whatever other veggie you like.
Instead of tofu you could try 1-2 cans of chickpeas or gardein chicken strips as an alternative plant-based protein.
Switch up the noodles - you could use udon, linguine, skinny spaghetti, and more!

Nutrition