Peanut egg noodle tatsoi

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.3
  • Total Fat: 22.8 g
  • Cholesterol: 31.6 mg
  • Sodium: 865.1 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 14.2 g

View full nutritional breakdown of Peanut egg noodle tatsoi calories by ingredient

Number of Servings: 4


    Tatsoi (or Bok Choy or Spinach), raw-chopped, 6 cup
    Carrots, raw, 1.5 cup, chopped
    Garlic, 3 cloves
    Olive Oil, 2 tbsp
    Sesame Oil, 1 1tsp
    Onions, raw, .25 cup, chopped
    Egg Noodles, enriched, 3.5 cup

    natural peanut butter, 5 tbsp
    White wine Vinegar, 1 tbsp
    Soy sauce (tamari), 3 tbsp
    Olive Oil, 1 tbsp


Saute oil and garlic 5 minutes. Add carrots and onion saute 5 mintues. Add tatsoi saute till tender.

Mix together ingrediants for sauce. Poor over mixutre. Stir fry a few minutes. Serve over egg noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user ZENYOGAGIRL.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I loved this! I followed the recipe with 2 small exceptions. In the dressing, I used sesame oil and I used a scant amount of leftover brown rice instead of cooking up egg noodles. This is my first experience with tatsoi and this recipe is a keeper! - 11/3/14

  • no profile photo

    Just made this and I thought it was awesome! I had to sub red wine vinegar because didn't have any white or rice wine vinegar, but still was awesome. Also, I used whole wheat spaghetti instead of egg noodles. I mixed the noodles in with the sauce and veggies at the end to coat. My kids loved it too! - 3/4/11

  • no profile photo

    Very Good
    Quick and easy! Used brown rice instead of noodles (gluten sensitive). Next time gonna try using almond butter. I sliced the carrots quickly with a mandoline rather than hauling out a chopper, and it was a very pretty dish! - 11/13/09