Peanut Butter Noodles

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Peanut butter noodles have long been a comfort food for me. I used to love the taste of thick cold noodles, drenched in a peanut buttery sesame sauce, so filling and delicious! Being older and more health conscious, I wanted to make it more healthful. I added more vegetables and used only whole, plant-based ingredients in this recipe. I used a traditional peanut butter noodle recipe, and made it my own by adding lots of colorful, whole vegetables.

Prep time: 30 minutes
Cook Time: 4 minutes
Total time: 34 minutes
Yield: 6 servings

Ingredients

juice of 1 lime
1/4 cup Peanut Butter & Co. Original Peanut Powder
1 tablespoon honey
3 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon grated ginger
1 tablespoon chili sauce
1 tablespoon olive oil
1/2 head of purple cabbage, sliced
1 zucchini, spiralized
2 cups rice noodles, cooked
1/2 cup green onion
1 cup watercress
1 tablespoon raw sesame seeds for garnish
lemon wedge for garnish

Directions

1. Mix together lime juice, honey, powdered peanut butter, soy sauce, sesame oil, rice wine vinegar, grated ginger, chili sauce, and olive oil in a medium sized bowl with a fork until creamy consistency is achieved. Set aside.

2. Chop green onion finely. Chop purple cabbage into thin slices. Spirulize one zucchini. Set vegetables into a large mixing bowl along with the cooked rice noodles. Mix together with your hands or tongs. Add your peanut butter sauce and mix well until evenly covered.