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.
- Yield:6 servings
- Prep Time:30 minutes
- Cook Time:4 minutes
- Total Time:34 minutes
juice of 1 lime
1/4 cup Peanut Butter & Co. Original Peanut Powder
1 tbsp honey
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
1 tbsp grated ginger
1 tbsp chili sauce
1 tbsp olive oil
1/2 head of purple cabbage, sliced
1 zucchini, spiralized
2 cup rice noodles, cooked
1/2 cup green onion
1 cup watercress
1 tbsp raw sesame seeds for garnish
lemon wedge for garnish
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.
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.
Put 1 cup of noodles into a small bowl for eating. Garnish with raw sesame seeds, watercress, and lemon wedge if desired.
Tags: Dinner Lunch Noodles Pasta Peanut Butter & Co. powdered peanut butter Savory Vegetarian