When I saw peanut butter as one of the ingredients, I was a bit nervous. See I have a really bad food allergy to nuts…all nuts, which is why you don’t see many nut recipes on RWB. But I was up for the challenge. Let me just tell you it more difficult that I imagined. Apparently smelling and taste testing are a big part of my cooking. With an allergy like mine, Mr. RWB had to taste test instead. Not that he minded but ‘it’s good’ is not terribly helpful. Good news is that this turned out to be a winner! Mr. RWB and his co-workers enjoyed this tasty noodle bowl.
And for the non-peanut eaters this dish can easily be modified by substituting 1 – 2 tbsp. of sesame butter or oil for the peanut butter. Enjoy!
1 bag of fresh mixed stir fry veggies (or 2 if you really like veggies)
8 oz. wide noodles (used linguine)
1/3 cup of Peter Pan Peanut Butter, creamy
2 tsp. olive oil
2 tsp. rice wine vinegar
2 tsp. honey
1/3 cup of Water
1 ½ tsp. soy sauce, optional
- Cook noodles per the package.
- While the water is heating, create sauce by adding peanut butter, oil, vinegar, soy sauce (optional), honey and water until it reaches a thick dressing consistency. It will go through a clumpy stage, just keep stirring!
- When the noodles go in the water, sauté veggies for 2 minutes in Pam then add 2 tbsp. of water and 1/2 tsp. of rice wine vinegar or soy sauce and simmer for 3 – 4 minutes.
- In a bowl place noodles, veggies and top with dressing. Stir well. Start with a small amount of dressing as a little goes a long way.
- Serve topped with chopped peanuts (optional).
Active time: 20 – 25 minutes
**HEB and Con-Agra has provided compensation for this post. All opinions, recipes and photos are my own.