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Pantry Peanut Noodles Recipe

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This recipe for Pantry Peanut Noodles is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz whole wheat spaghetti
4 cups frozen veggies (such as broccoli, peppers, etc)
1/2 cup creamy natural peanut butter
1/4 cup soy sauce
2 Tbsp lemon juice
1 clove garlic, grated
1 tsp honey
1/2 tsp crushed red pepper (add after if prep for family!)
2 Tbsp chopped unsalted peanuts and/or toasted sesame seeds
2 Tbsp chopped fresh cilantro
2 tsp toasted sesame oil`

Directions:
Directions:
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Place frozen vegetables in a large colander and set in the sink. After reserving 1 cup of the cooking water, pour the pasta into the colander (over the vegetables) to drain.
Meanwhile, whisk peanut butter (or tahini), soy sauce, lemon juice, garlic, honey and crushed red pepper in a large bowl.
Whisk 1/2 cup of the reserved cooking water into the sauce until smooth. Add the pasta and vegetables and toss to coat. (if the mixture seems dry, add more of the reserved cooking water to reach desired consistency.) Top with peanuts (or sesame seeds) and cilantro. Drizzle with sesame oil before serving.

 

 

 

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