Our trip to NY was wonderful, but it really tuckered me out. Consequently, making anything other than quick and easy meals hasn’t been particularly appealing to me for the past few days. Luckily, I have some great go-to recipes for days when I just don’t have the energy or motivation to do much in the kitchen. This peanut noodle recipe is one of mine and my family’s fav’s. It is great warm or cold.
Peanut Noodles: Serves 4
Prep: 10 min
Cook: 15 min
Ready In: 25 min
Ingredients:
8 ounces spaghetti (I used Dreamfields pasta because it’s low carb without sacrificing the taste- I honestly can’t tell the difference!)
1/2 bunch green onions, sliced
2 tablespoons sesame oil (I like toasted sesame oil)
1 teaspoon minced fresh ginger root (you can use 1/4 t powdered ginger, if you don’t have fresh on hand)
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Directions:
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
***It could be yummy to throw in some extra veggies (broccoli, snap peas, etc.)
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