How to make peanut sesame noodles with fresh ingredients
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.
Delight your guests with this easy & healthy strata recipe
Read to the end for a bonus quick & easy recipe to make with stale bread.
I hate wasting food. It’s one of my biggest pet peeves. So, when the baguette in my fridge went a little stale, I immediately knew what I was going to make: Strata.
Strata is a classic American egg casserole dish made with stale bread cubes, eggs & cheese. It is one of my favorite breakfasts. It’s comforting & filling, but it also has lots of protein & carbs to keep me fueled for my entire morning. And it can be made ahead of time for an easy, grab-and-go breakfast.
Bell pepper & feta strata
Makes: 4 large servings
Ingredients:
- 8 eggs
- 1 cup milk of choice (I like unsweetened almond milk)
- 1/4 cup grated Parmesan cheese
- 8oz day-old baguette, cut into 1-inch cubes
- 2 bell peppers, thinly sliced
- 1/2 cup crumbled feta cheese
- Parsley, for garnish (optional)
- Salt & pepper, to taste
Directions:
- Preheat your oven to 400 degrees F. Spray an 8-inch by 8-inch dish with cooking spray.
- Whisk together eggs, milk, & grated Parmesan cheese. Add salt & pepper, to taste. Toss bread cubes in egg mixture until coated, & then pour into the prepared baking dish.
- In a nonstick pan, sauté bell peppers until soft. Top egg mixture with bell peppers, feta cheese, & fresh parsley.
- Bake for 1 hour, or until the center of the strata is puffed up & the eggs are no longer liquid. Let sit for 5 minutes before slicing. Enjoy!
Bonus Recipe: I had a little extra bread leftover (it was a BIG baguette), so I made fresh croutons. Honestly, I could just eat these as a snack.
Parmesan Croutons
Ingredients:
- 8oz day-old baguette, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- Salt & pepper, to taste
- Grated Parmesan cheese, to taste
Directions:
- Preheat oven to 375 degrees F. Cover a baking pan in foil & spray with cooking spray.
- Toss bread cubes in olive oil until coated. Add salt, pepper, & Parmesan cheese, to taste.
- Bake for 15-20 minutes. Enjoy!
Note: Bread cubes can be stored at room temperature in an airtight container for up to one week.