These Peanut Butter Noodles are:
Easy to make
Healthy and protein packed
Perfect for lunch or dinner
Fun to kids to help make
Taste great at room temperature or cold
Great for a summer picnic
Interchangeable with your favorite vegetables (snow peas, cabbage, sprouts, etc.. would also work)
Great with chicken, tofu or shrimp added.
Peanut Butter Noodles
Serves: Makes 4-6 kid servings
1 8oz. package whole-wheat Udon noodles
1 red pepper, diced
1 cup shredded carrots
1 cup green peas (if frozen, defrosted)
¼ cup unsweetened peanut butter
¼ cup low-sodium soy sauce
2 tablespoons warm water
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
Cook noodles according to package instructions (about 5 minutes in boiling water). During the last minute of cooking, add vegetables and let cook for 1 minute. Drain noodles along with vegetables in a colander. Let cool slightly.
While noodles are cooling, whisk together peanut butter, soy sauce, water, oil, vinegar and honey in a large bowl until smooth. Add noodle mixture and toss to coat.
Garnish with sesame seeds and serve at room temperature or cold.
*If you're nut-free, use Sunflower Seed Butter. *If you have a peanut allergy, almond butter works great.