I love Asian food, but often, the choices at restaurants are not the healthiest options. But this delicious Peanut Sesame Noodles recipe has become a staple in my house. It’s sweet & tangy; full or protein, veggies & healthy carbohydrates; & is so satisfying.
Peanut Sesame Noodles
Ingredients
- 1 package fresh pasta (I use linguine because that’s the closest thing available in my local grocery store, but pad thai noodles or any other long noodle would work; sub gluten-free pasta for a gluten-free option)
- 3 tbsp coconut aminos
- 2 tbsp sesame oil
- 2 tbsp unseasoned rice wine vinegar
- 1 tbsp honey or pure maple syrup
- 1 tbsp fresh grated ginger (optional)
- 1 tbsp natural creamy peanut butter
- 1 tbsp sriracha
- 1-2 cloves minced garlic
- 1/2 cup cooked edamame
- 1/4 cup shredded carrots
- 1/4 cup sliced green onions (optional)
- 12 large shrimp, thawed if frozen (optional, omit for vegetarian option)
- chopped peanuts, for serving (optional)
Directions
- If making shrimp: Heat a nonstick pan over medium heat & spray with cooking spray. Cook shrimp until pink & cooked through.
- Cook pasta according to package directions. Drain & separate into two bowls.
- Whisk coconut aminos, sesame oil, rice wine vinegar, ginger, peanut butter, sriracha, & garlic in a small bowl until well blended. Pour evenly over noodles & toss to coat.
- Top pasta evenly with edamame, carrots, green onion, & peanuts.
Notes:
This dish is delicious served hot or cold! Enjoy for dinner & then have the cold leftovers for lunch the next day.
Thank you to Clean Eating Magazine for the delicious inspiration for this recipe.