When you work at home lunch can be an odd meal. I generally don’t have much time, so I tend to hope there are leftovers or quickly cobble together a sandwich or graze on weird combos of whatever’s available. But today there wasn’t even any stale bread to toast, so I whipped up these yummy cold peanut noodles:
You need about two cups of cooked noodles. The original recipe that morphed into this recommended spaghetti noodles, but I prefer the kind of asian noodles you just pop into boiled water for about three minutes.
For the sauce combine 3 TBSP peanut butter (smooth or crunchy), 2 TBSP each soy sauce and rice wine vinegar and 2 tsp toasted sesame or peanut oil. The add 2 TBSP water and 1 TBSP orange juice and 1 clove of garlic, crushed. Mix it all together. At first it’ll just seem lumpy, but it’ll turn into a proper sauce pretty quickly.
And here’s the kicker, combine the noodles with some veggies: cooked broccoli florets; cucumber slices cut into half rounds (my personal fave); grated carrots; sliced bell peppers. Whatever you’ve got handy or strikes your fancy.
Then just pour the sauce on top, mix and enjoy.
I love this because it’s one dish, it’s yummy and it’s an easy way to get more veggies. Also, because M has some odd nut allergy we don’t eat food or meals with nuts in them en famille, but I do love nuts, so tend to indulge in them when I’m on my own.