Peanut Noodles with Vegetables

This is my favourite lunch recipe. I posted it a while back, but in my many batches since, I have tinkered with the recipe and thought it merited a re-post.  I whipped up a batch on Monday night and had it for lunch everyday this week.  My office doesn’t have a kitchen and only a bar fridge, so these noodles are perfect since they don’t need to be heated up and can go without refrigeration until lunchtime. For a delicious and non-boring lunch, these noodles are the answer!

peanut noodles

Peanut Noodles with Vegetables

Adapted from Orangette
Yield: 4 servings

1/2 cup light peanut butter
1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
1 teaspoon sambal oelek (chili paste)
1 teaspoon sriracha (thai-style hot sauce)
1 teaspoon minced garlic
2 teaspoons olive oil
1 tablespoon reserved pasta water (or plain water)

340 grams (dry) whole wheat spaghetti

1 red pepper
3 green onions
3-4 baby bok choy
2 carrots

Melt the peanut butter for 30 seconds in the microwave. Mix with the remainder of the sauce ingredients in a large mixing bowl.

Cook the pasta in boiling water.

While pasta is cooking, slice all the vegetables very thinly. Add to the sauce in the large bowl.

Drain pasta and add to sauce and vegetables. Mix thoroughly.

Serve warm or refrigerate and serve later. (Great for lunches!).


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