MISO PEANUT BUTTER GLASS NOODLE STIR FRY
on Mar 15, 2025
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Gluten-free glass noodles are coated in a salty peanut butter sauce along with cooked ground chicken and vibrant veggies for one delicious bite.
Have you ever found an ingredient that you’re mildly obsessed with? Something that you don’t know how you ever existed before finding out about it? That’s how I feel about glass noodles!
Made from just sweet potato starch and water, these naturally gluten-free noodles are incredibly versatile. That’s why I chose them for this quick and easy Miso Peanut Butter Glass Noodle Stir Fry.
Whenever I make a carb-forward dish such as pasta, I like to load it up with healthy fats, protein, and lots of veggies.
Here, I used ground chicken as well as bell peppers, broccoli, and peas.
This all gets tossed in a salty, umami peanut buttery sauce along with the glass noodles. Just one bite and you’ll know exactly what 2024 was the year of the glass noodle for me. Enjoy!
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Ingredients for Peanut Butter Noodles
Most of the ingredients you need are for the sauce! If you like to cook Asian-inspired recipes, you probably have most of the condiments for the sauce on hand. And if you don’t, now is the perfect time to stock up for all your future stir fry needs!
- Protein: Ground meat is a quick-cooking solution for busy weeknights. I used ground chicken, but ground turkey or even pork would be good here too. If you want to keep this vegetarian, tofu is a great option.
- Glass Noodles: My newest obsession! Here is the brand that I have used for all of my recipes. If you can’t find them, you can substitute for either rice noodles or vermicelli noodles.
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Pin It- Veggies: One of the best parts of a stir fry is that you can really mix and match ingredients. For this, I used onion, red bell pepper, broccoli, and peas but other veggies like snap peas or cauliflower would be great here too.
- Sauce: A mix of bone broth for extra protein; peanut butter and sesame oil for a nutty flavor; tamari, white miso, and fish sauce for an umami depth; honey for sweetness; ginger and garlic for aromatics; and rice vinegar for acidity.
How to Make Miso Peanut Noodles
In a small bowl, combine the bone broth, peanut butter, tamari, miso, fish sauce, sesame oil, honey, rice vinegar, garlic, and ginger, and set aside.
In a large saucepan, cook the noodles according to the package instructions. My instructions said to boil for 3 minutes and then quickly submerge in ice water.
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
Add the ground chicken and cook, breaking apart as you go. After 2 to 3 minutes, add the diced onion and continue cooking.
Add the bell pepper and broccoli and cook for another 3 minutes.
Add the peas and sauce to the skillet with the chicken and veggies, deglaze any bits stuck to the pan, and simmer for 3 to 5 minutes.
Add the cooked noodles to the skillet, using tongs or chopsticks to stir the mixture until the noodles are evenly distributed.
Serve in bowls and garnish with chopped roasted peanuts and sliced scallions. Enjoy!
Other Glass Noodle Stir Frys:
- Spicy Firecracker Glass Noodles and Meatballs
- Dan Dan Glass Noodle Stir Fry
- Korean Glass Noodle Stir Fry
MISO PEANUT BUTTER GLASS NOODLE STIR FRY
Ingredients
Stir Fry:
- 1 pound ground chicken
- 12-14 ounces glass noodles
- 1 onion, diced
- 1 red bell pepper, diced
- 1 small crown of broccoli, cut into florets
- 1 cup peas, fresh or frozen
Miso Peanut Sauce:
- 1 cup chicken bone broth
- ½ cup peanut butter
- ⅓ cup tamari
- 1 heaping tablespoon white miso
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 4 cloves garlic, minced
- 1 inch piece of fresh ginger, minced or grated
For Serving:
- Sliced scallions
- Chopped roasted peanuts
Instructions
- Combine all sauce ingredients (bone broth, peanut butter, tamari, miso, fish sauce, sesame oil, honey, rice vinegar, garlic, and ginger) in a small bowl and set aside.
- In a large saucepan, cook the noodles according to the package instructions. (Mine were boiled for 3 minutes and then quickly submerged in ice water).
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Add the ground chicken and cook, breaking apart as you go. After 2 to 3 minutes, add the diced onion and continue cooking.
- Add the bell pepper and broccoli and cook for another 3 minutes.
- Add the peas and sauce to the skillet with the chicken and veggies, deglaze any bits stuck to the pan, and simmer for 3 to 5 minutes.
- Add the cooked noodles to the skillet, using tongs or chopsticks to stir the mixture until the noodles are evenly distributed.
- Serve in bowls and garnish with peanuts and scallions. Enjoy!
