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
- 12 oz dried spaghetti
- ½ red bell pepper, or any color/combo of peppers - sliced
- ¼ english cucumber, sliced into half moons
- 1 c carrot, grated or julienned
- ¼ c chopped cilantro
- ¼ c tahini
- ¼ 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
- ¼-1/2 C hot water
- 1 T sesame oil
- Toasted sesame seeds
- Thinly sliced scallions
- ¾ pound cooked chicken or shrimp
- 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.
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
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