Hello Monday. You’re back again? The weekend flew by way too quickly, but it could be because I laid around more than half the weekend…but it felt sooo good to just lay there. You know what I mean?
BUT I had some Spicy Peanut Noodles waiting for me in the fridge so even though I was super tempted to just order pizza all weekend (and then long for my 16 year old metabolism..) I didn’t and ate some Spicy Peanut Noodles instead. This dish is reduced in sodium AND packed with veggies. Depending on how heavy of a hand you have with red pepper flakes, it will give you an extra spicy kick in the mouth, too. 😉 If you still have the Spicy Thai Peanut Sauce in your fridge then this dish will come together in 10 or 15 minutes.
I have been eating this meal for years. You might notice there’s no meat in it….well that’s because I’m not talented when it comes to cooking meat. I know, you’re probably thinking ‘but it’s not that hard’ and I agree, it shouldn’t be. But I always overcook chicken – it’s like a curse. A curse that ends with rubbery, super-chewy, and disappointing chicken. But the vegetables? The vegetables are great! They’re thrown in with the pasta the last few minutes of cooking so they’re slightly cooked (similar to par-boiled but not doused with cold water when you’re done cooking)
If you haven’t used Udon noodles – they look similar to cardboard. They’re a delicious wheat noodle that beefs up in size once cooked. I have found the best way to measure pasta is to weight it.
I usually eat this dish warm, but something embarrassing happened this time. I FORGOT TO CHARGE THE CAMERA BATTERY! I know!!! who does that? me, that’s who! Hopefully never again, but when it comes to making mistakes sometimes I make them about 20 times before the lightbulb clicks. whoops. I’ll put up a sticky note “remember to charge battery” and see if that helps. But you guys can go ahead and start placing bets, I’ll let you know when it happens again. Anyways, I had the Spicy Peanut Noodles all ready and waiting for its time to shine but had to wait until the battery charged. So the food got cold -I put them in the fridge while I waited, I’m not a fan of risking food-borne illness. Are you? So this time around I ate the food afterwards when it was cold and you know what? It was still good! So if you make a large batch, go ahead and refrigerate the leftovers and have them for lunch the next day.
Prep the noodles and make your Spicy Thai Peanut Sauce while the water boils. Don’t forget to add the vegetables the last three minutes of the cooking time. The water temp will drop, but it will boil right back up before the timer goes off. If you find you need to cook your pasta a little longer that’s ok to leave the vegetables in with it.
If you find the Spicy Thai Peanut Sauce to be a little thick add some extra lime juice to thin it out. It should thin out when you add it to the noodles as they have some moisture to them – but if not the lime juice is a good way to keep the flavors going.
I think the best part about this meal is how quickly it comes together. Packed with veggies and it comes together in (WAY) under 30 minutes makes it an ideal weeknight meal (Meatless Mondays, anyone?). Throw it in your rotation this week and I bet it will be a keeper for life!
Spicy Peanut Noodles Recipe:
- 4 oz Udon Noodles
- ⅓ cup Spicy Thai Peanut Sauce
- 1 Red Bell Pepper, sliced
- 2 Carrots, cut into coins
- ½ cup (75g) frozen Edamame
- 2 Lime wedges
- Red Pepper Flakes
- Prep the vegetables
- Cook the pasta according to package (mine boiled for 10 minutes)
- Add carrots, edamame, and red bell pepper the last 3 minutes of boiling time
- Drain the pasta and vegetables
- Stir in the Spicy Thai Peanut Sauce
- Sprinkle Red Pepper Flakes to taste
- Squeeze one lime wedge over each dish
Do you have a Meatless Monday meal? What is it? If it ends up being this Spicy Peanut Noodles dish let me know!