What do you do when you have leftover veg in the fridge, noodles, and a jar of peanut butter in your pantry? You make peanut butter noodles. This easy recipe is gluten-free and vegan and comes together in less than 20 minutes.
vegetables of choice: bell pepper, carrots, green onions, etc.
cooked protein: chicken, tofu, shrimp
sesame seeds, chopped peanuts, or cilantro, to garnish
Instructions
Cook your noodles. Make your noodles according to the package instructions.
Make the peanut sauce. Add all the ingredients to a bowl and whisk until smooth. Start with 5 tablespoons of hot water and add more as needed. Taste and add more salt, acid, or heat as needed.
Combine. To a large bowl, add your noodles along with any additional vegetables and protein. Toss with the sauce until everything is well-coated. Garnish with sesame seeds, chopped peanuts, or cilantro (optional).
Notes
This meal can be eaten warm or cold. If not eating it right away, store the sauce separately and mix it in right before serving. This helps prevent the sauce from drying out.No peanut butter? - Use cashew butter or almond butter.No rice vinegar (also called rice wine vinegar)? - use fresh lime juice instead.No maple syrup? - Use raw honey or coconut sugar.No toasted sesame oil? - Just leave it out.No sriracha? - You can also use red pepper flakes, just reduce the amount to 1/4 tsp.No garlic? - use garlic powder or leave it out.Make it gluten-free - use your favorite gluten-free spaghetti, rice noodles, or pad Thai noodles, and be sure to use tamari.Make it soy-free - use coconut aminos instead of soy sauce.Make it nut-free - use tahini or sunflower seed butter, but you may want to use more sweetener since these options are more bitter than peanut butter.