Peanut butter is creamy, nutty, and full of protein. Pair it with a few veggies and some whole wheat or buckwheat pasta and you’ve got yourself a delicious dish that can be served hot or cold. When I make Peanut Butter Noodles, I typically make double (because we LOVE it!) and serve it hot for dinner and cold for lunch.
This dish is very kid friendly, so grab up the munchkins and get cooking!
Peanut Butter Noodles
Time: 15 minutes
Wheat or buckwheat spaghetti noodles (enough for 2 servings)
1/4 c. all natural peanut butter
2 tbsp. seasoned rice wine vinegar
2 tbsp. low sodium soy sauce
1/4 tsp. ground ginger
1/8 tsp. curry powder
dash of cayenne
1 tsp. Sriracha (or more if you like it hot)
1/4 c. frozen green peas, thawed
1/4 c. carrots, sliced thin into bite sized pieces
Cook noodles according to packaged directions. In a small bowl, whisk together the peanut butter, vinegar, soy sauce, ginger, curry, cayenne, and Sriracha. Toss drained noodles, peanut butter mixture, peas, and carrots together.
- Red onion is an optional addition.
- A fast way to thaw your peas is to put them in your colander before you strain your boiled noodles. The boiling water and hot pasta will almost instantly thaw the peas.