Note: Everything I used is vegan according to the definition I found from this PDF from Trader Joe's.
Anthony and I love Asian food. We also love noodles. I GIANT heart love peanut butter. What better meal for us than Asian Peanut Sauté?
This is one of the simplest meals I have made in a long time. My only word of advice is to serve it immediately. The peanut butter tends to get a little chalky if you let it sit.
Vegan Asian Peanut Sauté
(adapted from EatingWell One-Pot Meals cookbook)
- 1 pound Whole Wheat Spaghetti Noodles (or white)
- 3/4 cup Peanut Butter
- 1 cup salted, Pasta Water
- 5 tbsp. Soy Sauce
- 4 tbsp. Rice Vinegar
- 2 Garlic cloves, minced
- Cayenne Pepper, to taste
- 1 tsp. granulated Sugar
- Cracked Black Pepper
- 4-5 scallion, sliced (or chives if you don't have scallions)
Boil noodles according to the package instructions. Just before you drain the pasta, take a glass measuring cup and set aside 1 cup of the water.
Whisk the peanut butter & water in a large bowl until combined. Stir in all other ingredients. Add the hot pasta and serve.
Easy Green Beans
- 1 lb. Green Beans
- Olive Oil
- 4-5 Garlic cloves, minced
- 4 tbsp. Soy Sauce
- 2 tbsp. Brown Sugar
- 2 tbsp. Water
- Salt & pepper to taste
Steam green beans for 3-5 minutes. Heat olive oil in a large sauté pan over medium high heat. Add green beans and saute for a few minutes. Add garlic and cook just until fragrant, about 30 seconds. Add soy sauce and brown sugar. Stir to combine. Season with salt and pepper. Add water and cover until ready to serve.