Easy Meal Prep - PB2 Peanut Noodles

Saturday 14 October 2017

280g Extra Firm Tofu
Chow Mein Noodles (or brown rice vermicelli) 
Medium Onion 
Peppers (Red and Green) 
1/3 Cup Soy Sauce 
1/2 Cup Water 
3 Tbsp PB2
1 tsp Minced Ginger 
1 tsp Minced Garlic 
1 Tbsp Rice Wine Vinegar 
1 Tsp Sriracha
1 Tsp Sesame Oil
1 Tbsp Corn Starch 
Bunch of Cilantro 
Lime Wedges  
35g Roasted Peanuts (chopped)

1. Cut tofu into steaks and drain between sheets of paper towel 
2. Coat Tofu in 1/6 cup soy sauce and sesame oil - leave for several minutes to marinate 
3. Chop vegetables, you can use whatever variety you like and whatever amount. The more the better! 
4. Add tofu steaks to heated, oiled pan. I like a grill pan. 
5. Add vegetables to wok or frying pan on low heat, add a little water to stirfry. Try to keep vegetables vibrant and with some crisp, do not overcook. 
6. For sauce, combine water, soy sauce, rice wine vinegar, sriracha, PB2, corn starch, garlic and ginger. 
6. Cook noodles according to box instructions. 
7. Add noodles once cooked to vegetables and top with sauce, cook for another 1 to 2 minutes until sauce has thickened. You can add in tofu here as well if you'd like. I added tofu after for even distribution. 
8. Top with cilantro, chopped peanuts and a lime wedge. 

Nutritional Info (per serving, recipe makes 3 or you could make servings smaller) 
- approximated on MyFitnessPal 
452 Calories 
14g Fat 
24g Protein 
58g Carbs 


  1. I think I'll make this tomorrow! But I think you skipped listing PB2 in your ingredients, how much did you use?

    1. Oh sorry! I'm new to recipe writing haha, it's been updated!