Looking for a DELICIOUS weeknight meal that’s ready in under 20 minutes?! These creamy peanut sesame noodles are just the thing. This sauce is soooo flavorful and really coats the noodles so every bite is as good as the last. This recipe is vegan and vegetarian as is, but you could easily incorporate any type of protein here like shrimp, steak, chicken or tofu. Make sure to save this recipe for later!
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Ingredients:
1 box Thai wheat noodles from Trader Joes (sub ramen noodles)
1 heaping tbsp peanut butter
1/3 C soy sauce
2 tsp sesame oil, separated
1 tbsp rice vinegar
1 tbsp olive oil
1 shallot, minced
2-3 large carrots, peeled & sliced
1 small zucchini, diced
3-4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 C reserved pasta water
2-3 green onions, sliced
Sesame seeds for garnish
Directions:
Whisk together peanut butter, 1 tsp sesame oil, rice vinegar and soy sauce. Set aside. Cook noodles according to packaging. I brought some water to a boil, and cooked them for 3-4 min before adding directly to the skillet. Don’t forget to reserve 1 C of water the noodles were cooked in before draining. Heat olive oil and remaining 1 tsp sesame oil over med/high heat in a large skillet. Add shallots & carrots. Cook 2-3 min until starting to soften. Add zucchini, garlic and ginger. Cook 2-3 min. Add cooked noodles and sauce. Toss until all noodles are coated. Use reserved pasta water to thin out sauce as needed. Top with sesame seeds and green onions and serve!
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