Serves 4 to 6


  • 1 cup coconut milk
  • 1/4 cup maple syrup
  • 1/4 cup soy sauce
  • 1/2 cup peanut butter, chunky or creamy
  • 1 Tbsp. chili-garlic sauce
  • 1 tsp. grated, fresh ginger
  • 3 garlic cloves, minced
  • 2 Tbsp. lime juice
  • 1 Tbsp. toasted sesame oil
  • 1 pound brown rice (or other whole grain) noodles
  • 3 green onions, trimmed and thinly sliced
  • 2 carrots, peeled and shredded
  • 1/2 cup peanuts, roughly chopped, for garnish
  • 2 Tbsp. roughly chopped fresh cilantro, packed, for garnish


    To make the sauce, combine the coconut milk, 1/2 cup water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger and garlic in a medium saucepan. Let the sauce cook over medium heat, whisking frequently, until it comes together and thickens, about 5 to 7 minutes. Remove from heat and whisk in the lime juice and sesame oil.

    While the sauce is simmering, bring a large pot of heavily salted water to a boil. Add the noodles and cook according to the package directions. Drain, rinse with cold water and briefly drain again.

    Toss the hot noodles with the sauce, green onions and carrots. Garnish with the peanuts and cilantro and serve. Any leftovers can be served warm or cold the next day for a delicious lunch.

    From Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy—and Save Our Planet (Hachette Books), by Kathy Freston and Bruce Friedrich.

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