I like weeknight meals that fall into one of two categories: Ready in less than 30 minutes -OR- Components can be made in advance and assembled quickly.
My Spicy Peanut Noodles fit into the later category. This is one of my favorite meals to make when Trey has a late practice. Early in the day I slice all of the veggies, cook the noodles and make the sauce. When we get home from his practice I toss everything together and we can sit down to eat 5 minutes after walking in the door.
I roast the broccoli in the oven but if you want this meal to take less than 30 minutes just skip the broccoli and use sugar snap peas. Slice the sugar snap peas thinly and toss them in with the cabbage, cucumber, and carrots. Without the broccoli this recipe can be done in the time it takes you to boil water and cook the noodles.
These Spicy Peanut Noodles are incredibly versatile, add any vegetables your family likes and adjust the sauce to your taste. I hope it becomes one of your go-to family meals as evenings get busier with the beginning of the school year.
- ⅓ cup peanut butter
- 2 Tablespoons tamari or soy sauce
- ⅓ cup water
- 2 inch piece fresh ginger, peeled
- 2 Tablespoons Sweet Chili Sauce
- 2 tsp Sriracha, optional
- 1 tsp sesame oil
- VEGGIES & NOODLES
- 2 cups broccoli florets
- 1 Tablespoon toasted sesame oil
- 2 cups cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 cup cucumber, shredded
- ½ pound spaghetti or rice noodles, cooked
- ½ cup cilantro, minced
- ¼ cup fresh mint, minced
- 4 Scallions, thinly sliced
- 2 Tablespoons toasted sesame seeds and/or chopped peanuts
- Heat oven to 400 degrees. Toss broccoli florets in 1 Tablespoon sesame oil. Cook for 15 minutes until crispy and fork tender.
- Blend all sauce ingredients together in blender. Should be smooth and creamy. Set aside.
- In a large bowl add cooked pasta, cooked broccoli, cabbage, cucumbers, carrots, cilantro, mint and scallions. Toss with spicy peanut sauce. Serve topped with sesame seeds and/or chopped peanuts. Top with more sriracha if desired.