Peanut Butter Noodles


These Peanut Butter Noodles are:

  1. Easy to make

  2. Vegetarian

  3. Healthy and protein packed

  4. Perfect for lunch or dinner

  5. Fun to kids to help make

  6. Taste great at room temperature or cold

  7. Great for a summer picnic

  8. Interchangeable with your favorite vegetables (snow peas, cabbage, sprouts, etc.. would also work)

  9. Great with chicken, tofu or shrimp added.

Print

Peanut Butter Noodles

Serves: Makes 4-6 kid servings

Ingredients

  1. 1 8oz. package whole-wheat Udon noodles

  2. 1 red pepper, diced

  3. 1 cup shredded carrots

  4. 1 cup green peas (if frozen, defrosted)

  5. ¼ cup unsweetened peanut butter

  6. ¼ cup low-sodium soy sauce

  7. 2 tablespoons warm water

  8. 1 tablespoon toasted sesame oil

  9. 1 tablespoon rice vinegar

  10. 1 tablespoon honey

  11. Sesame seeds

Instructions

  1. 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.

  2. 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.

  3. Garnish with sesame seeds and serve at room temperature or cold.

Notes

*If you're nut-free, use Sunflower Seed Butter. *If you have a peanut allergy, almond butter works great.

3.3.3070

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© 2019 Danielle Krupa