Peanut Noodles Are Awesome and Here’s The Top 8 Reasons Why

Vegetarian { or not }, healthy protein and a rainbow of veg. What’s not to love?

I love peanut noodles and I have a client who orders them often so I always have the ingredients on hand. Here’s why I love them so.

Meatless Monday – If you’re cutting back on meat but still need to have plenty of protein, Peanut Noodles are perfect.

Meatfull Monday – If you can’t get away with a dinner without meat *cof husband cof* you can easily incorporate chicken or shrimp.

Allergy Friendly – If you are peanut free, these taste delicious as Sesame Noodles, substituting sunflower butter for the peanut butter.

Veggie-rama – The rainbow is representin’! By keeping the veggies sliced thinly they better incorporate into the noodles to fend off arguments. You can even mince them up if that helps.

Great Nut Protein – Substitute almond butter for the peanut butter if you want an extra hit of vitamin E.

Whole Grains – if you’re not all the way to whole wheat pasta, try Barilla’s Protein Plus which is made with a grain and legume blend and has more fiber and protein than regular pasta.

Gluten Free – substitute zoodles { upside even MORE veggies } or your favorite gluten-free noodle. I like Tinkyada brand.

Parent and Kid Friendly – How fun is it introduce your kids to peanut butter spaghetti? Meanwhile you can add chili garlic paste to yours to kick it up.

Side Dish Recommendation – This really is a one dish meal, but I like to have some salad with an Asian vinaigrette.

Wine Pairing – Have you had sparkling Sake? It is delicious! Don’t worry, I’m not trying to get you drunk on a Monday. Sake is actually rice wine and good sake is not that crap that’s served hot at restaurants. Sparkling sake has a low alcohol content and a refreshing almost sweet flavor. Look for it by the area that makes sushi in your grocery store or ask at a liquor store.

Looking for more meatless recipes? Check out:

Creamy Fettuccine with Vegetable Ribbons

Summer Vegetable Hash

Peanut Noodles

Chef Shelley

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 6

Ingredients

  

• 12 oz dried spaghetti
• 1/2 red bell pepper or any color/combo of peppers - sliced
• 1/4 english cucumber sliced into half moons
• 1 c carrot grated or julienned
• 1/4 c chopped cilantro
• 1/4 c tahini
• 1/4 c peanut butter
• 1 T ginger minced
• 2 T soy sauce
• 1 t chile garlic sauce
• 2 cloves garlic minced
• 2 T brown sugar
• 2 T rice vinegar
• 1/4-1/2 C hot water
• 1 T sesame oil
  

Optional

• Toasted sesame seeds
• Thinly sliced scallions
• ¾ pound cooked chicken or shrimp

Instructions

 

• Cook pasta according to package directions. Meanwhile, prep your veggies and cilantro.
• In a 2 cup measuring cup or a bowl, mix all sauce ingredients. You can take the hot water out of the pasta pot. Stir until mixed and smooth.
• Drain pasta thoroughly and then return to the pot (off heat) and toss with the sesame oil.
• Pour sauce over and toss until thoroughly coated. Add additional water if necessary to make a good coating consistency.
• Taste and add more chile paste and soy sauce to taste.
• Toss with veggies and cilantro.