Go Back
+ servings
Stir Fry Asian Veggie Noodles with Coconut Curry Peanut Sauce & Asian Meatballs-a healthy and low carb dinner bursting with Asian flavor.

Asian Veggie Noodles with Coconut Curry Peanut Sauce & Asian Meatballs

An easy, low carb, authentic Asian recipe that's bursting with flavor! This dish has the distinct aromas of fresh ginger, soy sauce, cilantro and scallion accompanied by a flavorful bowl of stir fried veggie noodles and covered with a savory coconut curry peanut sauce. (See recipe notes for Vegetarian/Vegan/Gluten Free option.)
Course Dinner
Cuisine Asian, Thai
Keyword asian, Dinner, Easy, Healthy, Lowcarb, thai
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


Thai Meatballs:

  • 1 lb ground turkey/chicken/lean beef
  • 1 tsp black pepper
  • 1 egg
  • 2 TSP fresh ginger grated or minced
  • 2 garlic cloves minced
  • 3 TBS soy sauce
  • 1 tsp siracha sauce optional
  • 3/4 cup panko breadcrumbs
  • ¼ cup fresh cilantro finely chopped
  • 1/3 cup chopped green onions about 4 stalks
  • Juice of ½ lime
  • 2 TBS sesame oil

Thai Curry Peanut Sauce:

  • 1 tsp sesame oil
  • 2 garlic cloves minced
  • 1/2 cup creamy peanut butter
  • 2 tsp fish sauce
  • 3 TBS soy sauce
  • 1, 13.5 oz can coconut milk
  • 2 tsp ground curry
  • 2 tsp turmeric
  • 1 TBS honey or agave
  • 2 tsp fresh ginger grated or minced
  • ¼ cup fresh basil roughly chopped
  • Juice of 1/2 lime

Veggie Zoodles:

  • 1 tbs sesame oil
  • 1 clove garlic minced
  • 4-5 cups veggies noodles carrots, sweet potato, zucchini, etc
  • 1 cup purple cabbage shredded
  • 1 bell pepper sliced thinly
  • 1 cup bean sprouts
  • 2 TBS soy sauce
  • green onions thinly chopped, for topping
  • crushed peanuts for topping
  • cilantro chopped, for topping


Thai Meatballs:

  • Mix all meatball ingredients (except sesame oil) together in medium sized bowl. Shape into small/medium size balls and set aside.
  • Heat sesame oil over medium-high heat in large sauté pan. Add meatballs and cook 3-4 minutes per side to get a nice golden crust. Lower heat to medium-low, cover, and let cook until meat is fully cooked through, about another 10-15 minutes. Set aside when finished.

Coconut Curry Peanut Sauce:

  • Heat sesame oil in medium sauce pan over medium heat, add garlic and cook 1 minute until fragrant. Add in remaining sauce ingredients, except lime juice.
  • Bring to simmer, lower heat to low, cover and continue to cook 10-15 minutes. Stir in lime juice. Set aside.

Stir-Fried Veggie Noodles:

  • Heat sesame oil over medium-high heat over large wok or saute pan. Add garlic and cook 2-3 minutes, until fragrant.
  • Add in veggie noodles, cabbage, bell peppers, bean sprouts, and soy sauce. Cook, stirring occasionally until veggies are softened yet still a little crunchy or “al-dente”.
  • Toss veggie noodles with peanut curry sauce (you may have some left over) and top with 2-3 meatballs. Top with green onion, peanuts and cilantro if desired.


*For a vegan or vegetarian version you can omit the meatballs all together. Feel free to add more veggies to the noodles like broccoli, cauliflower, etc for added substance. Omit fish sauce and replace with soy sauce. Use agave instead of honey.
*For a gluten free version-make sure you use a gluten free breadcrumb instead of the panko in the meatballs. Also, use a soy sauce substitute like liquid aminos.
*You can find sesame oil in the international section at your grocery store, or you can certainly substitute olive oil, coconut oil, or any oil of your choice. The sesame oil has a strong distinct flavor which adds a unique taste.