This easy, vegetarian Hearts of Palm Noodle Peanut Stir Fry for one is made with a spicy peanut sauce, spinach, and egg – under 15 minutes and so good!
Hearts of Palm Noodle Peanut Stir Fry
I’m obsessed with these grain free, gluten free hearts of palm noodles that I used in place of pasta in this stir fry. They’re so healthy – you’re pretty much eating a big bowl of veggies! So much better than zoodles because they’re not watery and have a similar texture to noodles. I whipped up this vegetarian dish for lunch a few times already! Made with a spicy, gingery soy peanut sauce and added an egg for protein. With the egg, peanut butter and spinach the whole dish has about 17 grams of protein and comes together in under 15 minutes. For more easy stir-fries, try my Soba Noodle Veggie Stir Fry and Beef Negimaki Stir Fry.
I finally got my hands on some Palmini linguine affil link (noodles made out of hearts of palm), which I kept hearing about on social media. To be honest, I was hesitant to try them, but when I opened the package and tasted them, there weren’t scary at all. The Palmini basically tasted like hearts of palm, something I grew up eating. I gave the noodles a good rinse to neutralize the taste and made them into a stir fry. Next time I make them, I’m planning on making an Italian broccoli rabe and sausage version. If you’ve tried them let me know what you made!
How to Make a Healthy Spicy Peanut Noodle Stir Fry
This healthy stir fry serves one and is excellent for when you need a quick lunch at home. You can easily double or triple this recipe if you need to feed more people or want leftovers.
- Cook the garlic and ginger for 30 seconds, add in the hearts of palm noodles, and then soy sauce and sriracha.
- Add spinach and cook until it wilts.
- Push everything to the side and put the peanut butter in the pan. Let it melt, and then stir it into the noodle mixture.
- Crack the egg and scramble it.
- To serve, top with more sriracha, sesame seeds, and scallions.
- If you don’t have Palmini noodles, you can sub zucchini or veggie noodles for another low-carb alternative or cooked rice noodles.
- For even more protein, use two eggs or add in some edamame, tofu or chicken.
- Feel free to use extra vegetables, like broccoli or bell pepper.
- To make this stir fry gluten-free, swap the soy sauce for tamari or coconut aminos.
- Switch out the peanut butter for sun butter if you want a nut-free stir fry.
- If you don’t like heat, skip the sriracha.
More Quick Stir Fry Recipes You’ll Love:
- Chili Shrimp and Asparagus Stir Fry
- Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
- Kung Pao Tofu
- Stir Fried Pork and Mixed Veggies
- Chicken and Broccoli Stir-Fry
Quick Spicy Peanut Palmini Noodle Stir Fry
- 1 tbsp sesame oil, divided
- 1 clove garlic, minced
- 1 -1/2 teaspoons fresh ginger
- 1 12 ounce package Palmini (hearts of palm) linguini
- 1 tbsp low sodium soy sauce, or liquid aminos for whole30
- 1 teaspoon sriracha
- 1-1/2 cups baby spinach
- 1 tablespoon peanut butter, or almond butter for whole30
- 1 large egg
- sesame seeds, for topping
- scallions, for garnish
- In a large nonstick skillet heat 1/2 tablespoon oil, add the garlic and ginger and cook until fragrant, 30 seconds.
- Add the hearts of palm noodles and stir.
- Add 1 tbsp soy sauce, sriracha, and stir cook 1 minute, add spinach and cook until wilted, 2 to 3 minutes then push to one side.
- Add peanut butter on the other side and leave until melted, about 30 seconds then mix all together.
- Push everything to the side.
- Add remaining oil on the other side and crack the egg, scramble then mix all together.
- Transfer to a bowl, top with more sriracha, sesame seeds and scallions.
71 comments on “Hearts of Palm Noodle Peanut Stir Fry”
Tons of flavor and very satisfying! I definitely will add some cilantro for freshness and possible another protein!
This was great! So easy and satisfying, all ingredients I already have on hand, minus palmini, which I found at Trader Joe’s.
We added shrimp and a bit of hoisin and cilantro to this, and it was delicious. Will absolutely or this into rotation.
Fast and delicious, whats not to love? I will be making this wekly, oh and I added ground chicken.
Loved this easy and delicious recipe! Whipped it up for lunch in no time. The addition of peanut butter made it for me. I used angel hair heart of palm noodles instead of linguine since I prefer the thinner noodle. I will definitely make this again!
Holy cow — this is GOOD! I’ve made hearts of palmini before but didn’t enjoy it nearly as much as this. So much flavor and very satisfying!
I tried this and it was really good. You can do your take on it & make it better. I have all your cookbooks. Do does my daughter.
This recipe is magical! I can’t get over how tasty this dish is, with so little time and effort. I’m on a pretty restrictive eating plan, and this totally hits the notes of a comforting cold noodle dish for me. I do add a generous dollop of peanut butter to make it more saucy. Once I tried bulking it up with chicken breast, more veggies, and doubling the saucy ingredients to make it more like a one pot stir fry, but didn’t enjoy it nearly as much as the original. Works great with Trader Joe’s Palm Hearts Pasta too. Thanks so much for this awesome recipe Gina!
Wow, this was so easy yet had TONS of flavor! Had never heard of hearts of palm noodles, but so happy I tried this. I especially love that this is a large portion size which makes it extra satisfying.
Such a quick and easy dinner!
I’ve never heard of Palmini! you have given me a beautiful gift to my menu rotation. Thank you for all your recipes!!!
So good! I made it for my family. It is very filling. The one thing I worry about is sodium context with those who have high blood pressure concerns – next time I will make with no salt peanut butter. I made it with coconut aminos but still it was high.
Wow, was that filling! I added a bit of veggie broth to make it a little less sticky! It is a really delicious dish. I’ve loved your recipes for years – another winner!
Hi Gina and Commenters,
A very fun versatile recipe.
I used 2 cups kale instead of spinach ( it needed a tbs of broth to help it cook down.
Changed to PB2 and egg whites to lower the points.
I also sautéed a 1/2 of onions before I did the garlic.
So many ways to add extra veggies. I was surprised how quick it was to make.
Next time will consider water chestnuts and or cooked carrots.
It will also make a great side dish.
Thanks for your hardwork.
I love your weekly recipe guide. I use it for suggestions for new recipes on your web site.
It was very good, but a little dry. What could be done or added for more saucy?
This was great (even without the egg, which I didn’t have). I cut the sriracha back to 1/2 tsp and it was plenty spicy for us. The one thing I did not see in the recipe was what temperature to cook this dish on. Please let me know.
This was really good! I had never used palmini noodles before. I actually made half with palmini and half with rice noodles (not sure if my crew would like the palmini), and the consensus was the palmini were the best!
LOVE this recipe!! First time we’ve tried HoP noodles and we are now believers!! However, am I missing something with the amounts of ingredients? When I try to print the recipe for 4 servings it gets pretty weird and I have to do lots of mental math… I’m not so in love with cooking that I want to add extra math into the mix… 😉
FYI you can get Palmini at Walmart. It’s in a can and is in the Gluten Free section.
Trader Joe’s has hearts of palm in a box near the pasta section.
Really good! I added a little tahini and sesame oil too.