Shana L Moore

Shana L Moore

A plant-based lifestyle blog

Recent Posts

Dark Chocolate Chip, Banana, Walnut Muffins

Dark Chocolate Chip, Banana, Walnut Muffins

Print Recipe Dark Chocolate Chip, Banana, Walnut Muffins As an ex-professional baker, I HIGHLY recommend that you weigh everything instead of using measuring cups. Baking is a science… accurracy is important! Servings muffins Ingredients 200 g spelt flour 1 1/2 cups1 teaspoon baking powder3 tablespoons […]

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn

Print Recipe Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn Lately, Alex (my fiancé) has expressed more interest in plantbased meals. So OF COURSE I had to jump all over this opportunity! Besides pizza, Alex loves chicken and rice. So I took this recipe […]

Fenty Beauty Highlighters On Dark Skin

Curried Tofu

Curried Tofu

Recipe adapted from Forks Over Knives

How To Stop Emotional Eating

Sesame Peanut Noodles

Sesame Peanut Noodles


Print Recipe
Sesame Peanut Noodles
Servings
Ingredients
  • 1 8-oz whole grain soba noodles
  • 2 cups snap peas
  • 2 tbsp roasted, unsalted, unsweetened peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp reduce sodium tamari
  • 1 tbsp sesame tahini
  • 1/8 tsp crushed red chili flakes
  • 1 1/2 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced green onions
  • 3 tbsp toasted sesame seeds
  • 2 cloves minced garlic
  • 1/2 thumb minced fresh ginger
  • 2 tbsp peanuts
Servings
Ingredients
  • 1 8-oz whole grain soba noodles
  • 2 cups snap peas
  • 2 tbsp roasted, unsalted, unsweetened peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp reduce sodium tamari
  • 1 tbsp sesame tahini
  • 1/8 tsp crushed red chili flakes
  • 1 1/2 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced green onions
  • 3 tbsp toasted sesame seeds
  • 2 cloves minced garlic
  • 1/2 thumb minced fresh ginger
  • 2 tbsp peanuts
Instructions
  1. Cook noodles according to package. In the last minute of the remaining cooking time, add the snap peas. Drain noodles and peas.
  2. In a large bowl, whisk together the peanut butter, vinegar, tamari, chili flakes, garlic and ginger. Add splashes of warm water a tablespoon at a time, to thin the sauce so that it'll coat the noodles and vegetables. Add the noodles, snap peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat, garnish with peanuts and serve at room temperature or chilled.
Share this Recipe
Real Advice To New Devs

Real Advice To New Devs

My 1 year anniversary as a Software Engineer is just around the corner. I wish I could say that I’ve been blogging about this journey the entire time, but I haven’t. So when people stumble upon my tech blog about my transition into this career, […]