Vegetarians get hungry too and there are plenty of filling recipes for you to explore this winter season. If you want a break from the traditional spaghetti and tomato sauce, try this easy peanut noodle recipe and have dinner on the table in 20 minutes!
Prep time: 5 minutes of chopping
Cook time: 10-15 minutes
Noodles (spaghetti or linguine works)
1 cup of smooth peanut butter
1/4 cup of soy sauce
1/4 cup of rice vinegar
4 tbs of chopped ginger (fresh is about two inches worth)
2 tbs of garlic (if fresh about three to four cloves)
1 small bunch of green onions
2 tbs of sesame oil
2 tbs of honey (or use 1 tbs of sugar if you don’t have it)
2 tsps of hot pepper flakes (or to taste)
1. While the water is boiling for the noodles, prepare the sauce. In a skillet, saute green onions in sesame oil, add garlic and ginger. Continue adding soy sauce, vinegar, honey and stir.
2. Add peanut butter and warm water (about 1/4-1/2 cup) until creamy. The color should be a dark brown which lightens when water is added, then returns to the rich color when stirred.
3. Combine cooked noodles with sauce. Sprinkle with red pepper flakes and fresh lime to taste.
Peanut noodles taste great cold too. Save them for lunch the next day in the work refrigerator– and you won’t have to go near the shared microwave!
Serving picky eaters?
This is a great meal for two-four people, and the amount of pasta and sauce you make can depend on your crowd. Some people may love the taste of ginger and peanuts, therefore preferring to use less pasta (or making extra sauce). Others may want to use more pasta so the sauce is not as pronounced.
Cooking for kids?
Make sure you don’t add the red pepper flakes until the end on a plate-by-plate basis.
Looking for a vegetable?
Try salted edamame as a started or serve the noodles with a side of broccoli.