meatless monday: spicy peanut maifun with bok choy and veggies


Alex and I have been committed to Meatless Monday since the new year, and one of my favorite parts of this adventure is discovering (or rediscovering) new vegetables to put into our dinner rotation.  One of my favorite greens is bok choy, which is a Chinese cabbage that’s wilts similarly to spinach.  You can read more here about the excellent health benefits of bok choy, but anytime you’re talking about a dark leafy green, you’re probably in a happy and healthy place.

Another favorite ingredient highlighted in this dish is PB2.  PB2 is all natural, low-calorie powdered peanut butter, and its peanuts are grown and processed right here in Georgia at Bell Plantation in Tifton.  You can find it in the natural and organic foods section of your grocery store or order from their website!


For Meatless Monday, my comfort zone is spicy food.  This is partly because I just love spicy food in general, but also because Mexican, Chinese, Indian, and Middle Eastern cuisines are so flavorful on their own that I occasionally prefer them meat-free; sometimes the heaviness of the meat dilutes the sharp flavor of the herbs and spices used in each dish.  The brown rice noodles (maifun) provide some fiber and protein in a plant-based meal that rounds out this one-dish meal!

Spicy Peanut Maifun with Bok Choy and Veggies

Adapted from Naturally Ella (


2 Tbsp. peanut butter (or PB2)

⅓ cup water

1/2 tsp. red pepper flakes

1 Tbsp. honey

1 tsp. ginger, minced

3 cloves garlic, minced (note: I notoriously use a lot of garlic, so use less if you’re not a huge fan)

2 Tbsp. soy sauce

1 tsp. Sriracha hot sauce (optional)

Other ingredients:

4 oz. brown rice noodles (maifun)

1 Tbsp. olive oil (or sesame oil if you have it)

1 medium onion, cut in half and sliced thinly

1 cup mushrooms, sliced

1 carrot, sliced thinly

three bundles of bok choy, stems trimmed and roughly chopped


Bean Sprouts


Lime juice

Crushed peanuts

In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want. If you like it mild, add less red chiles (1/4 teaspoon) and if you like it hot, add more! Set aside.

In a large skillet, heat olive oil over medium heat. Add in onion and cook until onion is fragrant and translucent, 4-5 minutes. Stir in mushrooms and carrots and cook for two more minutes. Next, add in peanut sauce and reduce temperature to low. Cover and let cook until veggies are tender, 6-8 minutes.  Cook brown rice noodles according to package while veggies are cooking.

Add drained rice noodles to the veggie mixture along with the bok choy if using.  Serve with bean sprouts, cilantro, lime juice, and peanuts.

WWinfo: 2 servings in recipe, 10pp for one serving

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