The leftover gods smiled upon me.
I still had Moroccan Carrot Salad leftover and I was anxious to use more of the delicious peanut flour I ordered. Then I spotted a red jalapeño about to go bad in the fridge. In the same drawer was the end of a red onion. Right next to the shiitake mushrooms I forgot I purchased. This could only lead to a peanut sauce stir-fry.
Side note: Did you know that once jalapeños turn red they become more sweet and less spicy? It still had a kick, but I could eat a raw piece without needing to chug a glass of milk.
This was one of the best quickie meals I’ve done in a while. I love the way peanuts pair with spicy ingredients, and the way a creamy sauce coats noodles. The crunch of the raw carrots and almonds made the texture, and the earthiness of the mushrooms was perfect with the nutty, amino-laced sauce.
I wrote the recipe below without detailing the Moroccan part of the carrots (that recipe can be found by clicking here). You can easily make this without the spices I used there – the peanut sauce is plenty flavorful!
There are also substitution suggestions for the hard(er)-to-find tofu noodles (my Publix carries them), peanut flour (order online), and liquid aminos (Whole Foods carries it in a nifty spray bottle).
It’s a stir fry… a great opportunity to get creative! This would be great with snow peas, sesame seeds, and/or red pepper.
Leftover leftovers make for a tasty next-day lunch at work!
Tofu Noodle Stir Fry with Spicy Peanut Sauce
- 1 package Shirataki tofu noodles (can use regular pasta)
- 1/2 C shredded carrots
- 5 shiitake mushrooms
- 1/4 C red onion
- 1 jalapeño
- S+P, to taste
- Garnish with fresh cilantro and sliced almonds (optional)
For the Sauce
- 2 T peanut flour (can use peanut butter)
- 2 T unsweetened almond milk
- 1 tsp garlic sriracha
- 1/2 tsp liquid aminos (or soy sauce)
Prepare tofu noodles according to package instructions.
Meanwhile, sauté mushrooms, onion, and jalapeño in a pan with a bit of oil over med-high heat until tender (about 7-8 mins). Add noodles and carrots, stirring briefly to mix (~1 min).
In a small bowl, mix together all ingredients for peanut sauce, adjusting aminos or soy sauce as needed.
Add sauce to the pan and and toss together briefly. Add salt and pepper as needed, plate, and garnish with fresh cilantro.
I’ve been really bad about using up leftovers in the past – this creation has inspired me to try harder!
Do you re-purpose leftovers?
What has been you biggest leftover success?