Peanut Butter + Noodles = A (nearly) perfect weeknight meal

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Rice noodles are gluten-free and often less expensive.

Boil water in a large pot and cook the wheat noodles until al dente, about 6-8 minutes.

Drain the noodles and rinse under cold water to stop the cooking process.

In a mixing bowl, combine peanut butter, soy sauce, sesame oil, minced garlic, and grated ginger.

Add water gradually to the peanut mixture until smooth and creamy.

In a large skillet, heat a splash of oil over medium heat.

Add the cooked noodles to the skillet and toss to coat in oil for 1-2 minutes.

Pour the peanut sauce over the noodles and mix well to combine.

Add sliced cucumbers, shredded carrots, and chopped green onions to the noodles.

Toss everything together until evenly mixed.

Serve warm or at room temperature, garnished with fresh cilantro and a drizzle of chili oil.

Cooking Techniques

Spice Level:

Allergens