Recipe: Veggie Noodles with Peanut Sesame Sauce

I recent fell in love peanut butter especially the extra crunchy and I firmly believe that anything slathered in peanut butter or even roasted peanut itself automatically goes from good to wow!

All moms know that now that school is in session, preparing meals need to happen quickly and easily, I’m all about 5mins meals. Yes, this is a 5mins meal. It’s also vegan, gluten-free (use certified GF for soy sauce) and low carb if you’re keeping track.

This peanut sesame noodles recipe is easy and fool proof! You can make it ahead of time and it will keep well in the fridge for up to2 days. Plus, it tastes great cold. This easy veggie-noodle recipe is perfect for a quick dinner, packed lunch or picnic.

Ingredients

For peanut sesame sauce

·         1/2 cup smooth  or crunchy peanut butter

·         1/4 cup soy sauce

·         1/3 cup warm water

·         2 tbsp chopped peeled fresh ginger

·         1 medium garlic clove, chopped

·         2 tbsp rice wine or cider vinegar (or the juice from half of a lemon)

·         1 1/2 tablespoons Asian or dark sesame oil

·         2 tsp honey

·         1 teaspoon dried hot red pepper flakes

·         1 tbsp chilli oil (optional)

      For noodle salad

·         500g spiralized cucumber or zucchini (or any veggie pasta of your choice)

·         1 scallion (spring onion), chopped

·         1 tbsp sesame seeds, toasted

 Preparations

1. Veggie-Noodles  – using spiralizer, spiralize cucumber or vegetable of your choice, add to a then the scallion and toasted sesame seeds
2. Peanut sesame Sauce - In a small bowl, combine all ingredients for the peanut sesame sauce and stir or whisk until smooth. Taste sauce and make adjustments if desired.
3. Pour sauce over noodles and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate, and serve chilled.  To store, put in an airtight container in the refrigerator for up to 2 days and serve chilled.