Mar
Whole Wheat Peanut Noodles
Spring Fever! The sun is shinning, the birds are singing, the grass is greening and I’m feeling the urge to get out and enjoy it. So I did. Yesterday I gleefully went outside and raked my lawn wearing shorts and a tank top! Now I have a beautiful leaf-free lawn and a blister on each hand. Oh the things we put ourselves through for a pretty patch of green in the backyard.
I also made my way down to The Farm Store and picked up a gorgeous bag of fresh organic produce. Thanks Jen for bringing this wonderful resource to our community. Can’t wait to see what goodies you have next week.
Feeling inspired by my purchases and the warm weather I decided a cold pasta salad was just what the day called for. A pasta salad that only takes 15 minutes to make and is packed with a little sweet, a little spice and a little salt. What more could you want in life. Peanut noodles can be made using practically any combo of vegetables. Because lets be honest…anything smothered in peanut butter is good…right? The only rule I follow is to use at least one crunchy vegetable to offset the chewy noodles and creamy peanut sauce. Snap peas, sweet red pepper or even broccoli will do the tick. This time I went with thinly sliced carrots and combined them with a European cucumber and some lovely scallions. Perfect.
Veggies get sliced…matchstick style for the carrots and cukes, little round slices for the scallions. Don’t worry if your matchsticks aren’t perfectly shaped. No one cares.
Peanut sauce with lots of lime and sweet chili paste!
Peanut sauce + veggies + noodles = Peanut veggie noodles! Simple, simple, simple. Now I can go back outside and give myself some more blisters. Enjoy.
Whole Wheat Peanut Noodles
adapted from Nigella Lawson
serves 6
10 ounces whole wheat spaghetti noodles
2 medium carrots, peeled and cut into matchsticks
1 medium European cucumber, peeled and sliced into matchsticks
3 scallions, sliced into small rounds
1 tablespoon reduced sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons sweet chili sauce
1 garlic clove, peeled and smashed
3 tablespoons fresh lime juice
1/2 cup peanut butter
1 tablespoon sesame seeds
1. In a large pot of boiling water cook the spaghetti according to the package directions. Drain, rinse with cold water and put into a large bowl. Add the carrots, cucumber and all but about 1 tablespoon of the scallions. Toss to combine.
2. In a small bowl whisk together the soy sauce though peanut butter. Pour the peanut sauce over the noodles and mix.
3. Serve with the remaining scallions and sesame seeds sprinkled on top.
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Love that you got out an enjoyed the weather 🙂 and then were inspired to make such a yummy, light meal. Yum! Thanks for linking up!
This really looks delicious, pasta with peanut sauce is one of my favorites and I like that you used the whole wheat pasta. Delicious photos. Hope you have a pleasant weekend.
Just made this and I loved it! It’s so hard to find good peanut noodle recipes. Even my super picky 2-year-old liked it!