Mighty Mom Meatless Monday: Noodle Stirfry

Broccoli, Mushroom and Peanut Noodle Stirfry

  • Prep/ Cooking Time: 10 minutes/10 minutes
  • Servings: makes 4 servings
  • Storage: Eat immediately  or up to 1 to 2 days
  • Equipment: small bowl, whisk, large skillet pan, pot


  • 1 packet rice noodles
  • 1 cup broccoli
  • 1 cup shredded carrots
  • 4 green onions cut into strips
  • 1 cup sliced mushrooms
  • 4 stalks celery chopped
  • 1/3 cup peanut butter or sunflower butter
  • 1/4 cup fresh orange juice
  • 1/4 cup organic soy sauce
  • 1 tsp red pepper flakes


  1. Cook the rice noodles according to the package instructions and set aside.
  2. In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes and set aside.
  3. In a large skillet pan, sauté the carrots, mushrooms, celery, broccoli and onions until they start to soften. About 5-7 minutes. Add the sauce and sauté for another few minutes.
  4. Then add the noodles and saute until everything is nicely incorporated.
  5. Remove from heat and serve immediately or refrigerate for later.

broccoli musroom peanut noodle stir fry

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