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
  • Sesame seeds
  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.
*If you're nut-free, use Sunflower Seed Butter.
*If you have a peanut allergy, almond butter works great.
Recipe by Red Kitchenette at