I’d like to say I don’t eat huge gobs of peanut butter by the spoonful every day, but that would be a lie. And I’m not talking about Jif, I’m talking about the boring, healthy, all-natural, unsweetened kind. That’s how much I like it. So, I’m always experimenting with different/better ways to use it that don’t include me standing in front of the fridge with a spoon in my hand. Enter these peanut butter noodles. With an Asian flair, whole-wheat Udon, and a healthy serving of veggies, these make everyone in my family very happy (not just me). Easy to make, ready in no time at all, and really fun….hello, peanut butter and noodles! Simple as that. A delicious and nutritious kid-friendly meal that the whole family can enjoy together.
These Peanut Butter Noodles are:
- Easy to make
- Vegetarian
- 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.
- 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
- Sesame seeds
- 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 have a peanut allergy, almond butter works great.
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