Peanut Ginger Noodles
- 8 ounces, weight Soba/udon Noodles
- 3/4 cups Smooth Peanut Butter
- 2 Tablespoons Braggs Amino Acids (or Low-sodium Soy Sauce)
- 1 Tablespoon Sesame Oil
- 2 teaspoons Minced Garlic
- 1/4 teaspoons Ground Red Pepper Flakes
- 1- 1/2 teaspoon Minced Fresh Ginger
- 1/4 cups Diced Green Onions
- 1 cup Chopped Peanuts, For Garnish
- Cook pasta in boiling water according to package directions, or to preferred doneness.
- When done, drain the pasta but reserve 1 cup of the liquid.
- Set both aside.
- Whisk peanut butter, amino acids/soy sauce, oil, garlic, red pepper flakes and ginger in a large bowl.
- Gradually add the reserved pasta liquid, 1 Tablespoon at a time, to thin out the sauce to your preferred consistency.
- Add the noodles and onions; toss well to coat.
- Garnish with peanuts.
- Serve warm or chilled.
- Serves 6-8
- * Braggs Amino Acids can be found in health stores and markets like Whole Foods and Fresh Market.
- ** Inspired from an Eating Well recipe.
noodles, smooth peanut butter, braggs, sesame oil, garlic, ground red pepper, fresh ginger, green onions, peanuts
Taken from tastykitchen.com/recipes/main-courses/peanut-ginger-noodles/ (may not work)