I made this dish on Monday night and it was a hit! It has been HOT here – summer-like weather, so we are definitely onto our summer recipes! There definitely aren’t any soups, stews or roasts happening around this house!
When I saw this recipe on Gimme Some Oven I knew I would love it! I love peanut sauce – I think I could actually eat it with a spoon. I also love pasta – and really I love veggies — so this dish was made for me. This will be a great staple meal for us- especially when we have a bunch of veggies coming out of the garden. I made a few minor changes, just to suit our tastes, or what we had on hand. We had some asparagus so I used that instead of the edamame. The colors were beautiful! It was great for dinner and then I ate it the next day, cold, for lunch and it was delicious.
Ours turned out a bit dry- next time I would follow the recipe a bit better and add the pasta water. I also doubled the recipe, so it was a bit difficult to get everything stirred around. The peanut sauce called for fresh ginger, which I had never used before. I loved it. The smell was incredible and fresh smelling, but when you tasted it – it was refreshing and a bit spicy. It was a wonderful addition to the recipe and I would use the fresh ginger again. I was thinking about trying it in my morning smoothie! Weird? Maybe!
Rainbow Peanut Noodles
Ingredients
- 12 ounces whole-wheat pasta – since I doubled the recipe, I did half whole wheat, half regular pasta
- 1 Tbsp. peanut oil (or olive oil)
- 1 red bell pepper, cored and julienned (thinly sliced)
- 1 yellow bell pepper, cored and julienned
- 1 large carrot, peeled and julienned
- 1 cup shredded red cabbage
- 1 cup shelled edamame or asparagus or green beans — whatever you have!
- topping: thinly-sliced scallions (green onions), toasted sesame seeds and chopped peanuts
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 3 Tbsp. water
- 2 Tbsp. honey
- 2 Tbsp. rice vinegar
- 1 Tbsp. grated fresh ginger
- 2 tsp. sesame oil
- 1 clove garlic, peeled
- (optional) 1 tsp. sriracha hot chili sauce, or more to taste
Cook pasta al dente according to package directions.
Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.
Once the pasta is cooked, drain it, but reserve 1/4 cup pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.
Serve immediately, topped with scallions, sesame seeds and peanuts if desired.
Pulse all ingredients together in blender or food processor. I tried to mix by hand in a bowl and I couldn’t get it to mix together. I finally poured it into a saucepan and heated it a bit and that worked.
Cindy
My Daughter and I 