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.
Have you ever tried kelp noodles? I have some in my fridge and was thinking about doing a peanut sauce on them.
I haven’t. I bought a pack once and then never used them before the expiration date. I think a peanut sauce would be a really good use. I need to pick some up again next time I’m at whole foods.
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.
Mine too. Along with watermelon and dark chocolate. Sorry, said the ‘c’ word…. I know you are trying to abstain.
I’ve never had pasta with peanut sauce but it sounds awesome!
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.
I just made this for dinner tonight, subbing brown rice for the noodles and omg, it was so good! My kids don’t care for peanut sauce but Erik and I had no problem enjoying every single bite. I am already looking forward to lunch tomorrow!
Glad you liked it! My kids don’t eat it either, but it’s pretty easy to keep out some plain noodles and veggies for them before tossing it with the sauce.