Peanut Noodles

The trick to obtaining the perfect peanut butter noodle? Just like when making an Italian pasta dish, save a bit of the pasta water to mix with the hot pasta and peanut butter, which helps the peanut butter to coat the pasta. Top with stir-fried veggies and enjoy.

Serves: 4

*Use whatever leftover veg and meat you have on hand.

1 carrot

1 rib celery

1/2 onion

1/2 bell pepper

greens of choice

Noodles of choice (rice, wheat, etc.) 1 garlic clove 1/2” piece fresh ginger 1 red onion 1 carrot 1 red bell pepper Greens of choice (Bok choy, Swiss chard, cabbage, kale) 1 Tablespoon sesame oil 2-4 Tablespoons soy sauce (or tamari, coconut aminos) Method: Peel the garlic clove and mince or slice into thin strips. Set aside. Using a spoon, peel the ginger and slice into very thin pieces. Set aside. Slice the onion, carrot and red bell pepper into thin strips. Set aside. Slice the greens of choice into thin ribbons. Separate the stalks from the thinner leaves. You will cook the stalks first and add the leaves just as the pan is finished cooking. Set aside. Using a wok or non-stick frying pan, spread the oil in the pan and place all the ingredients (except soy sauce and thinly cut green leaves) into the pan. Heat the pan on medium-high heat. Stir every 30-60 seconds to ensure even browning. Boil the noodles according to package directions and drain. After approximately 5-7 minutes, the vegetables should be tender-crisp. Add any leftover cooked meats, the thinly cut green leaves, and soy sauce. Stir to evenly coat and turn off heat after about 1 minute. Stir in drained noodles and enjoy.