Peanut Noodles

Peanut Noodles

I have been making this dish for years. It's one of our favorite dinners ever. Use any combination of veggies that you like here, I usually go for some combination of broccoli, sugar snap peas, carrots, scallions and red bell pepper. The peanut sauce could also be a great salad dressing, or dipping sauce for chicken satay or spring rolls. In the past I've always stir fried chicken and combined it in with the dish before serving, but now that I don't eat meat I baked a chicken breast for Jeremy while I made the rest of this, and then sliced it up for him to add directly to his bowl.

-1 box whole wheat linguine, cooked al dente
-6 scallions, thinly sliced diagonally
-1 red pepper, thinly sliced
-½ lb carrots, shredded or cut into matchsticks
-1 bag sugar snap peas, or 1 head broccoli

Peanut sauce:
-5 tablespoons water
-½ inch chunk ginger, peeled, and cut in half
-8 cloves garlic
-1 teaspoon Sriracha sauce
-½ cup smooth peanut butter
-¼ cup soy sauce
-3 ½ tablespoons sugar
-3 ½ tablespoons worcestershire sauce
-3 tablespoons sesame oil

In food processor or blender finely chop the ginger and garlic. Add the remaining sauce ingredients and process until smooth. Stir fry or steam the veggies until desired tenderness is reached. Put a large pot over medium low heat, add the pasta, veggies, and sauce and stir well to combine. Heat for at least 5 minutes before serving so that the sauce soaks into the noodles.

Shannon