Nutty Noodles

We are in the middle of moving, so I have not been doing a lot of cooking the past few days. This dish I found a few years ago in Parents magazine. I haven’t made it in a long while, but it will probably be one of the first meals I cook in our new house.

8 oz. multigrain thin spaghetti or soba noodles
1 c. crinkle-cut carrots
2 c. frozen shelled edamame
1 c. snow peas, trimmed and halved lengthwise
1/2 c. Thai peanut sauce
2 tbspn. creamy peanut butter
2 tbspn. soy sauce
Chopped fresh cilantro

Bring a large pot of water to boil for the noodles. Place the carrots in the pot to cook with the noodles. Cook for five minutes and add edamame and snow peas to pasta and carrots. Cook 3-5 minutes longer or until pasta and veggies are tender. Drain and return to saucepan.

In a medium mixing bowl, mix together peanut sauce, peanut butter and soy sauce. Stir the peanut sauce into the pan with the noodles and veggies. Dish into individual bowls and top with fresh cilantro.

Did I change anything? It has been a while since we ate this, put I think I added some red pepper flakes for a little heat and I think I also added some shredded chicken for more protein.

Next time? The next time I make this I think I am going to make more sauce. It is better to have too much sauce than not enough.

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