basil peanut noodles

I am a little addicted to peanut sauce. I was using bottled peanut sauce (most grocery stores carry it in the asian section) but this recipe features a homemade sauce.

This is one of my go to lunch preps..it keeps really well in the fridge so I can prep a few days at a time. It is filling enough for dinner as well, and you can add tofu or grilled chicken if you are looking for a little more protein. Raw veggies add a brightness that helps cut through the peanut sauce some other welcome additions would be snap peas, edamame, mushrooms…the list goes on!

I chose farfalle because it’s cute..but also because it has a lot of surface area for the delicious sauce.

AuthorShannonCategory, , DifficultyBeginner

Yields6 Servings

ingredients
 16 oz your favorite pasta shape (we used farfalle)
 ½ cup red bell pepper
 1 cup shredded red cabbage
 2 green onions
 2 large carrots
 ½ cup basil
 ½ cup peanuts
peanut sauce
 ¼ cup peanut butter
 ¼ cup soy sauce
 juice from 1 lime
 1 tbsp honey
 1 tbsp brown sugar
 1 tsp fresh grated ginger
 1 tbsp apple cider vinegar
 1 garlic clove
 1 tbsp fresh cilantro
 1 tbsp sriracha
 sesame oil

prepare ingredients
1

boil water for pasta. Cook pasta according to package directions.

2

shred red cabbage
chop red pepper
slice green onion
create ribbons with carrots by using a peeler
chiffonade basil
crush peanuts

make sauce
3

combine:
peanut butter
soy sauce
sesame oil
apple cider vinegar
sriracha
lime juice
honey
brown sugar
cilantro
ginger
garlic

finishing touches
4

combine all prepared ingredients and enjoy warm or chilled

Ingredients

ingredients
 16 oz your favorite pasta shape (we used farfalle)
 ½ cup red bell pepper
 1 cup shredded red cabbage
 2 green onions
 2 large carrots
 ½ cup basil
 ½ cup peanuts
peanut sauce
 ¼ cup peanut butter
 ¼ cup soy sauce
 juice from 1 lime
 1 tbsp honey
 1 tbsp brown sugar
 1 tsp fresh grated ginger
 1 tbsp apple cider vinegar
 1 garlic clove
 1 tbsp fresh cilantro
 1 tbsp sriracha
 sesame oil

Directions

prepare ingredients
1

boil water for pasta. Cook pasta according to package directions.

2

shred red cabbage
chop red pepper
slice green onion
create ribbons with carrots by using a peeler
chiffonade basil
crush peanuts

make sauce
3

combine:
peanut butter
soy sauce
sesame oil
apple cider vinegar
sriracha
lime juice
honey
brown sugar
cilantro
ginger
garlic

finishing touches
4

combine all prepared ingredients and enjoy warm or chilled

basil peanut noodles