Rice Noodles with Peanut Sauce

2015-09-03 17.30.39RECIPE #56, DAY #68

ORIGINAL RECIPE: a combination of a number of similar recipes, including Betty Crocker’s Cookbook from 2000*

TIMING: 20 minutes


TOOLS: Sure, a pot to boil water, but mostly a cutting board and good knives. Also a whisk

COOK TYPE: Stove top. Boiling pasta

HEALTH: This is a vegetarian staple for many reasons. One, it’s fast. Two, it’s tasty. Three, it’s also vegan and (possibly) gluten free. And four, it’s healthy. I buy brown rice pasta because I don’t think there’s much of a difference in flavor. Then combine that with nut protein and raw veggies and you have a super quick, healthy supper.

EXPERIENCE: Last night of r-e-a-c-h-i-n-g for meals before I head to the grocery store, and I turned to this vegetarian staple, also known as peanut butter noodles (and made with all sorts of pastas). I have various versions on my shelf, so I just looked for one with the ingredients I had on hand.

As always, my kids sort of rolled their eyes and I was very happy.

NOTES: This invites almost endless modifications. Think of it as the spaghetti bolognese of the vegetarian world. I will post more versions later, but for now I suggest that you mess around with the veggies. Peanut butter pastas happily marry with any combination of bell peppers, cilantro, basil, jalapeno, cucumber, sprouts, carrot, onion, lime wedges, peas, and possibly mushrooms, small tomatoes, or eggplant.


  1. Cook 12-16 oz brown rice noodles according to package directions. Once they soften, take a pair if kitchen scissors to the pasta–right in the boiling water–and give them a couple strategic chops.
  2. Meanwhile, in a large serving or pasta bowl, whisk together 1 cup peanut butter, 4 tablespoons soy sauce, 3 teaspoons minced ginger, and 1 teaspoon red pepper flake. When combined, whisk in 1 cup veggie (or chicken) broth. Whisk until smooth.
  3. Drain pasta and add to the serving bowl along with 8 oz mung bean sprouts, 1-2 sliced bell peppers, 3-4 sliced scallions, and 1 julienned cucumber. Toss. Top with chopped cilantro.


Serve chopped peanuts and sriracha, with iced mint tea or a lime seltzer for a light and satisfying lunch or supper.

*Recipe changed from the original.


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