I call this one of my single girl recipes!
Not that I am single (you guys know I am happily married), but since My Other Half travels so often, I’m always trying to come up with easy and quick weeknight dinners that are simple to throw together and don’t make more than four portions. Because, well… leftovers just aren’t my jam.
Except noodles. I will always eat noodles.
This deliciously peanutty recipe hits the spot every single time. So quick and easy and you can throw in whatever veggie you want – cooked or uncooked. And it makes a perfect two servings, so I eat one for supper, and bring the other half for lunch the next day!
You can use any type of noodle (I’ve used udon, spaghetti, vermicelli, etc.) but thicker noodles work well in this dish. You could even put the sauce over rice, or use it as a salad dressing (yum!).
- ¼ cup peanut butter
- 4 tsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- ⅓ cup hot water
- 2 cups (roughly) cooked pasta (I used linguine)
- 1 cup frozen edamame, thawed and heated
- 1 bell pepper, julienned (I used half green, half red)
- Chopped salted peanuts or cashews for garnish (I used cashews)
- Sesame seeds, for garnish (optional)
- In a big bowl, mix peanut butter, rice vinegar, soy sauce and sesame oil. When combined, whisk in the hot water until smooth. Add pasta, edamame and bell peppers and toss to coat. Top with cashews or peanuts, and sesame seeds (if using).
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