I have been making this dish for years. It’s one of our favorite dinners ever. Use any combination of veggies that you like here, I usually go for some combination of broccoli, sugar snap peas, carrots, scallions and red bell pepper. The peanut sauce could also be a great salad dressing, or dipping sauce for chicken satay or spring rolls. Cooked chicken could also be stirred in to please meat eaters.
-1 box whole wheat linguine, cooked al dente
-6 scallions, thinly sliced diagonally
-1 red pepper, thinly sliced
-½ lb carrots, shredded or cut into matchsticks
-1 bag sugar snap peas, or 1 head broccoli
-5 tablespoons water
-½ inch chunk ginger, peeled, and cut in half
-8 cloves garlic
-1 teaspoon Sriracha sauce
-½ cup smooth peanut butter
-¼ cup soy sauce
-3 ½ tablespoons sugar
-3 ½ tablespoons worcestershire sauce
-3 tablespoons sesame oil
In food processor or blender finely chop the ginger and garlic. Add the remaining sauce ingredients and process until smooth.
Stir fry or steam the veggies until desired tenderness is reached. Put a large pot over medium low heat, add the pasta, veggies, and sauce and stir well to combine. Heat for at least 5 minutes before serving so that the sauce soaks into the noodles.
Hi - I'm Shannon! I'm a stay-at-home wife, mom to 3 boys and lover of all things culinary. I enjoy nothing more than a good meal paired with conversation with good people. With 3 kids and a busy home I like to prep dinner first thing in the morning (#dinnerdoneby9am) so that regardless of what happens during the day we have a delicious and nutritious meal ready to enjoy together. I want to provide you with simple techniques and nutritious recipes that will remove your dinnertime stress and free you up to enjoy healthy, delicious home-cooked meals with the people around you.Learn more