Repeater Recipes – Noodles with Peanut Sauce and Vegetables

This is a recipe in my Repeater Recipe series, a series of posts where I feature previously posted recipes that show up often in our meal rotation.  It’s also a good chance to introduce some ‘classic’ recipes to my new readers.

First Appearance on the Blog: May 5, 2011

This recipe was a love at first bite experience for me.  Not so much for my kids.  It was more of a ‘eat the required one bite and then make a dinner out of fruit and plain noodles’ experience.  Lesson learned.  I now reserve half of the noodles for the kids to eat plain, along with some carrot shavings and diced red pepper and the husband and I eat the actual recipe.  Works well and isn’t much extra work for me at all.

I’ve made it with buckwheat noodles (gluten free) and plain pasta.  Both are good and I usually just use whatever I have on hand.  I also add in different vegetables if I have them in the fridge, as you can see with the broccoli in the picture.

Noodles with Peanut Sauce and Vegetables

Ingredients:

2 carrots, peeled
1 Tbsp grapeseed oil
2 tsp grated peeled fresh ginger
3 garlic cloves, minced
1 cup water
1/2 cup peanut butter
1/4 cup tamari or soy sauce
3 Tbsp rice vinegar
1 tsp chili garlic sauce
Cooking spray
2 cups bell pepper strips (I use red or yellow)
1 c onion, thinly sliced
8 cups hot cooked noodles (about 1 pound uncooked pasta) – I use either regular pasta or buckwheat noodles
1/4 cup chopped fresh cilantro

Directions:

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

Heat oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add water and the next 4 ingredients (water through chili garlic sauce); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 1 Tbsp grapeseed oil in a large skillet over medium-high heat. Add bell peppers and onions; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and pasta in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

 

12 thoughts on “Repeater Recipes – Noodles with Peanut Sauce and Vegetables

  1. You had me at “with Peanut Sauce”. This looks fantastic! I made a peanut dipping sauce for some fresh rolls the other day and have been using the leftover sauce on *everything* since then. I might have even drank it straight from the bowl in the fridge. Peanut sauce is my friend.

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  4. Funny, I just made this yesterday for tonight. Also had a couple of things I forgot to tell u yesterday- new restraunt diagonal from the Indian place, cool cafe which is medeteranean food, good. Also,y exercise group has recently enjoyed your Choc.protein bites and pumpkin oatmeal energy bars.

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