Peanut butter + noodles = a childhood favorite in my home. I devised this recipe out of the love my kids have for both of these ingredients. I love that it is fast, tasty, nutritious, and can be served hot or cold. Any veggie can be substituted to fit personal tastes. Heating the sauce and pouring over the noodles makes for a smooth, creamy texture alongside the crunchy veggies.
without greens + sriracha
- 1/2 c. chicken broth
- 1 1/2 T. minced ginger
- 3 T. soy sauce
- 3 T. peanut butter
- 1 1/2 T. honey
- 1-2 tsp. hot sauce or chili paste--more or less
- 3 cloves garlic, minced
- 8 oz noodles (udon, vermicelli, rice noodles, your choice)
- 1/4 c. chopped scallions
- 1/2 english cucumber, chopped
- 2 carrots, matchsticks
In a medium saucepan combine the first 7 ingredients. While it heats, stir off and on. Cook noodles and chop veggies. Put noodles and veggies in a big bowl. Pour heated peanut sauce over the noodles and veggies, toss & serve. Works great as a cold salad too.