Peanut Noodles with Crunchy Daikon Relish


I don’t know if there’s anything better than peanut noodles, really, I don’t. The problem I have with a lot of peanut sauces is that they are too thick, heavy, and sugary tasting- especially restaurant versions. This sauce is filled with peanut butter creaminess, but the flavor is cut nicely by the fresh taste of coconut and crunchy relish. The relish and lime lighten the dish considerably, making it much more fresh and multifaceted than most peanut sauce dishes. I actually added some extra sauce to each serving after I took this photo, so it’s definitely customizable (you can tell if you compare it to the finished product at the bottom of the post). These noodles are also great served cold as leftovers.


1 box fettuccine

1 medium daikon radish (you can substitute a large carrot if you can’t find daikon radishes in your area)

2 stalks celery

1 can water chestnuts

3/4 cup peanut butter

1 can coconut milk

1 tbsp. olive oil

1 tbsp. hoisin sauce

1.5 tbsp. soy sauce

1 tbsp. sriracha (or other asian hot sauce, chili oil or chili paste would work too)

lime and cilantro (optional garnish)

1. Heat pot of water and cook pasta, when pasta is done strain and set aside. 

2. Peel and chop daikon radish, also chop your water chestnuts, and celery. 


3. Mix in 1 tbsp. soy sauce, sriracha, and olive oil. Mix well and saute in a small pan for about 3 minutes on high. Set aside when done. 


4. In a separate saucepan over low heat, mix together peanut butter, coconut milk, hoisin, and 1/2 tbsp. soy sauce. Once the mixture has been well combined pour it over the pasta.


Make sure the pasta is well coated in peanut sauce before serving. Garnish with your daikon relish and top with cilantro if desired. 


Five Alarm Green Bean Bowl- $5.95 recipe/ $1.48 serving


These beans pack a serious punch. If you can’t find the type of peppers I use, you could substitute with two fresh jalapenos and one yellow bell pepper. The cashews in this are my favorite because they offer soft buttery relief from the heat of the dish. I’ve been going green bean crazy lately because the produce store near my apartment has a ton of fresh beans from Long Island. They are so cheap, and so delicious.


1 lb. fresh green beans ($1.12)

2 orange and 1 red spicy long peppers (sometimes called hot Italian peppers) ($1.11)

4 cloves garlic ($0.20)

1/2 tsp. cumin ($0.03)

1/2 tsp. five spice powder ($0.05)

1 tbsp. soy sauce ($0.05)

1 cup cashews ($1.27)

1 cup Israeli couscous (uncooked) ($1.12)

1/4 cup olive oil ($1.00)

1/2 cup water


1. Mince garlic, trim beans, and slice peppers. You should discard most of the pepper seeds or the spice will be overpowering. 

2. Add olive oil, garlic, cashews, cumin, and five spice powder to a large saute pan, wok, or dutch oven. Heat low and stir consistently for about 5 minutes. 


3. Add in green beans, peppers, water, and soy sauce. Cover the pot, check and stir occasionally for about 15 minutes. While everything is cooking in the pot, make your couscous according to package instructions, when it is done set it aside. 

4. Uncover pot and crank the heat higher for about 3 minutes, stirring continuously. This part of the recipe serves to evaporate any excess water that may be in the bottom of the pot- the final product should not be soupy. Once this is done, lower the heat once again and cover the pot for an additional 20 minutes. 

5. Now mix the couscous in with the green bean mixture, and voila!