Tag Archives: meatless

Easy, Healthy Meals with Noodles & a Thai Peanut Noodle Recipe

Look what I just made in 10 minutes:

Thai Peanut Noodles

This is an easy Thai Peanut Noodle dish that took me all of 10 minutes and a handful of ingredients.

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Do you love noodles? I am not talking pasta. I am talking about the ramen-style noodles that you ate every day once you moved out of your parent’s house!  Honestly, I pack them in my kids’ lunches every week, and they are just about the only lunch that comes back totally eaten! We love it around here, and for a  hot meal, it is a great way to feed my kids fast!  I love that I can serve them alone with seasoning, or amp them up with lots of veggies or meat- and depending on what I put on them, my meal changes completely.

My kids love either plain buttered noodles, or instant soup Yakisoba style noodles (the thin, long, kind), but my husband and I love Thai sauces over rice noodles (flat, long) or Udon style (the round, wheat) noodles with teriaki or curry sauces.

Here’s a quick description of each kind that I got to sample from Fortune Noodles:


Teriyaki SG Fortune Noodles


7_Chkn_Udon_3D_Pkg Fortune Noodles


7_Chkn_Udon_3D_Pkg Fortune Noodles

I love keeping “easy” food that is healthy on hand to make for easy meals in our busy schedules to make my life so much easier. These noodles are awesome. Unlike the dried up kind that sits in the cupboard, the Fortune Brand noodles are fresh, so you keep them refrigerated. They use no-GMO oils, natural colors, and no MSG. I love that their ingredients are 100% natural.

For my Thai Peanut Noodles, here’s what I did:

Thai Peanut Noodles

Thai Peanut Noodles


  • 1 package Fortune Thai Peanut Rice Noodles
  • 1 package firm tofu
  • 1 Tsp.oil
  • 1 cup broccoli, cut into florets
  • 1 cup frozen peas, thawed
  • 1 large carrot, peeled and shredded
  • 2 TBSP peanuts
  • *Squeeze of lime, and sprinkle of cilantro or chives optional


  1. In a medium saucepan, heat the oil over medium/high heat. Meanwhile drain and cut the tofu into cubes. Layer it between 4 paper towels and press to absorb the extra water. Place the cubes into the hot oil. Flip to brown both sides.
  2. Add the vegetables and cover for 2 minutes.
  3. Open the Fortune Rice Noodles and puncture the bag- heat in the microwave for one minute to loosen the noodles (or you can run them under hot water).
  4. Add the noodles, 1/2 cup of water and the seasoning bag to the skillet and mix it all together. Cover and continue to cook 2 more minutes.
  5. Remove from the heat and add your chopped peanuts and cilantro or chives if desired. Squeeze a little lime over the top, and serve.
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I literally could eat noodles every day, as I sit here now dreaming of my favorite Thai places to eat and slurp up my noodles like they were running out of them. Back in the day (before kids!) and I had no food in my house at all, I would still find enough money to go out with my sister in law to our favorite Pho or Thai places just to get our fix on some noodles drenched in hot broth or yummy sauce! It was always worth it and crave-worthy. When I got married and then pregnant, my cravings were always for Thai rice noodles with peanut sauce. always. And so now, I still love noodles, but I can’t go out all the time- Making it myself is easier and usually healthier, but can be time consuming. I love that I can get a healthy, pre-packaged meal that is halfway homemade, but still gets me my craving indulgence!

The Fortune Noodles website has some great recipes too for making their packaged noodles and complete meal with added vegetables and meat (or tofu). Check them out here:

Website, Facebook, Twitter.

Make this, I know you will love it!

Thai Peanut Noodles2

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Linking up this week with Deborah & Sarah for Meatless Monday along withFood, Pleasure and Health and The Fit Foodie Mama for another ALL veggie link-up! Great way to start the week! Come by and check them out!

10+ Favorite Meatless Meal Ideas for Lent

Over 10 meatless dinner and lunches for LENT

Here’s the quick round-up of all the meatless recipes from my blog that are actual MEALS. Not breads or appetizers, but dinners and lunches for this time of year where many people are eating meatless for the Lenten season, and Fridays especially. This is a great list for anyone looking for vegetarian meals for any time of year too!

Quick & Easy Vegetarian Quiche

Quick & Easy vegetarian quiche | Hardly A Goddess

Baked Potato Soup – just leave off the bacon crumbles that are just a garnish!

baked potato soup

Cauliflower and Feta Mac-N-Cheese

Cauliflower & Feta "Mac" & Cheese with Ragu Alfredo

Kale & Sweet Potato Tart

kale tart

Salmon Cakes

salmon cake

Potato Pancakes Redux: Whole 30 Healthier Version
Or you can also use the regular Potato-Pancakes recipe

sweet potato and zucchini pancakes

Vegan Black Bean Burgers

vegan black bean burger

Clean Comfort Food: Vegetarian Cabbage Soup

cabbage soup

And here are some others that I have pretty much, the worst pictures for but they are still great recipes to try!

Easy Stove Top Ratatouille

Spaghetti Squash Casserole
*This recipe has chicken- just remove it and it’s a perfect veggie-main.

Gluten-Free Vegan Indian Samosas

Eggplant Feta Salad (amazing!)

Cracker-crumb Baked Scallops

I hope you enjoy the line-up and I hope you got some good ideas for your next meatless meal!

 Linking with FoodieFriday, Pin Junkie, Weekend Link-up

Meatless Monday Latkes & A Meal Plan for a Hanukkah Week

potato pancakesWell, that weekend flew by! We had a 2nd Thanksgiving (whoot whoot to left-overs!) on Saturday night, and it was awe-some! Now my refrigerator is stuffed with a crazy amount of tupperware, that is filled will all sorts of randomness! Should be an interested week for lunches, trying to make our way through all of that. We had babysitting and birthday parties, family and friend things, and finally I had to work on Sunday, so everyone was on their own for food.

This week is the start of Hanukkah, so for any of you who may celebrate, “Happy Hanukkah” to you! One of my favorite traditions for this holiday, is making potato pancakes.  While they are not the healthiest of dinners, it is an inexpensive meal that is super filling. Plus, the recipe is so bare bones, that it is easy to make, and I have leftovers to freeze for later, every time I make them.

There are lots and lots of recipes for this, but mine comes from one of my first, and favorite cookbooks:

Favorite cookbook, new york

The New York Cookbook- an oldie but still a favorite.

It is a compilation of famous recipes, and family recipes from different parts of the “melting pot’ of New York City. It is wonderful. I also like to use this one, from Joan Nathan, the go-to old-school Jewish cooking:

jewish cooking

Joan Nathan’s book is great for all Jewish-cooking standbys.

For the potato pancakes, I make a version (because I kind of do this by memory now, instead of actually following the recipe exactly) from both “The Ladke- King,” David Firestone and Joan Nathan:

Potato Latkes


  • 2 1/2 pounds, washed russet potatoes
  • 1 yellow onion, quartered
  • 1 clove garlic
  • 2 eggs
  • 1/4 cup matzo meal
  • 1 tsp. salt
  • 1/4 tsp. ground pepper
  • oil for frying


In a food processor, add the potatoes to the 'shred' blade (not the chop) and shred the potatoes, onion and garlic into a large bowl. Add the eggs, and matzo meal, salt and pepper.Mix until combined.

Heat 1/2 inch of oil in an electric skillet or large frying pan to medium heat (325-350* in electric skillet). Spoon out about 1/4 cup of the potato mixture (the potatoes drain,and you can just leave this starchy-milk in the bottom of the bowl), into drops so that they don't touch. Fry on one side until brown and crisp, and then flip, gently to brown the other side. Remove to paper towels to drain. Repeat until the potatoes are done.

You can keep these warming in the oven, until they are all cooked, and then serve them warm with applesauce, or sour cream, or as my husband likes,and my family thinks is sacrilegious: ketchup. Any of these options are just icing on the ladke-cake. Delicious.


The rest of the week’s meals look like this:

December 6- December 12

  • Leftovers
  • Crockpot chicken & and rice
  • Breakfast for dinner- crustless quiche and potato pancakes
  • Soup/cheese bread
  • Spaghetti & Meatballs
  • Salisbury steaks/potato pancakes leftovers
  • Out

I wish you a great week, and Happy Hanukkah Week!

 Linked with OrgJunkie & Confessions of a Mother Runner & Tina Muir
Full Plate Thursday