Favorite Vegetarian Meals: Peanut Noodles

I suppose I should make it clear that my family is not vegetarian. BUT we do eat vegetarian meals more often during the week than the meat filled ones. There are really two reasons why we do this. The first reason is cost. It is much, much more cheaper to eat vegetarian and in case you didn't know this about me, I am a cheapskate.  The second reason is that it is healthier to eat from a plant based diet. But mostly because it's cheaper.

Although, when you are eating meals like this one, it's a taste choice too. This dish was perfect on a warm summer night. It's sweet, crunchy, and refreshing. It also tasted amazeballs the next day. Just add your peanuts separately because they will get soggy overnight.

Peanut Noodles adapted from Lucy's Corner
Soba noodles
4-5 carrots, julienned
1/2 cucumber, julienned
1 red pepper,  julienned
1 tbsp black sesame seeds (or regular)
1/2 cup of dry roasted peanuts
green onion for garnish 

Peanut Sauce
1/2 cup peanut butter
2 tbsp honey
2 tbsp water
1 tbsp soy sauce
2 cloves of garlic
1 tbsp rice wine vinegar
1 tbsp sesame oil
crushed red pepper flake (little or as much as you like)

1. Place the Soba noodles in boiling water, cook for 2-3 minutes until noodles cooked according to the instructions, drain water in the rinse under cold water to cool completely, drain and set aside.
2. Combine all the ingredients for the peanut sauce and mix thoroughly.
3. Combine the cooled pasta and vegetables together, and pour in the peanut sauce. Leave in the fridge at least 30 minutes. Sprinkle with peanuts and eat.

Shared with: 52 Mantels, Young and Crafty, Nifty Thrifty Things, Lolly Jane

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