Nutty Noodle Stir-Fry


These stir-fry noodles are tossed in a creamy nut butter, making it a healthy and delicious noodle dish for the people who crave noodles, particularly in the fall season.

Good for Vata dosha.
For Pitta, avoid garlic powder and replace Ashawagandha Nut Butter butter with pumpkin seed butter

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 Persons


  • 1 pack of soba noodles (usually 8 ounces)
  • 2 T olive oil
  • 1 cup shredded carrots
  • ½ cup thinly sliced green bell pepper
  • 1 cup thinly sliced bok choy
  • 1 cup tofu crumble
  • 1 T Ashwagandha Nut Butter
  • 1 T sesame seeds
  • ½ t grated garlic
  • 1 T grated ginger
  • Salt and black pepper for seasoning
  • Freshly squeezed lemon juice


  1. In a big mixing bowl, pour down warm water on the soba noodles and put them away.
  2. Heat oil in a frying pan over moderate-high-level heat and grated ginger and garlic
  3. Add together the carrots, bell pepper, tofu crumble and cook for 2 minutes. Stir up often.
  4. Stir up in the bok choy and sesame seeds. Lower the heat to moderate and cook for 3 minutes.
  5. In a small bowl, Stir together the nut butter, and garlic powder with warm water.
  6. Remove the noodles. Add them to the saucepan with the vegetables. Pour out in the dressing and toss to mix.
  7. Flavor with salt and pepper, and serve with a sprinkle of lemon juice.

Serving Suggestion

Garnish with cilantro or fresh mint.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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