You know how some people aren’t “pasta people?” I don’t get those people.
I can’t physically understand how people couldn’t like noodlies or pizza or any other carbilicious food. Like if you were to tell me you weren’t obsessed with tofu or mayonnaise or blue cheese or olives, I’d totally get it.
But hot crusty bread? That just BAMBOOZLES me.
HOW WHAT WHERE WHY WHEN.
So it’s understandable why every time I make a batch of these peanut noodles for Alchemy I want to swan dive into the serving bowl. The serving bowl that feeds 15 people. Or one hangry Hummusapien.
Since it’s not socially acceptable to eat a jar of peanut butter for dinner, I choose to smother it all over noodles, add some green veggies, and call it #balance.
The other day my friend put Splenda in his iced coffee and laughed as I tried to mask the dismay that I wore like a scarlet letter on my face. He said that every time he eats something “bad,” he’s going to say “balance.”
And I liked that. A lot.
Oops, I just ate a whole jar of peanut butter. Balance.
Oops, I just made cookies and burned my tongue whilst noshing on half the pan. Balance.
Oops, I just made three billion servings of Asian peanut noodles. FOR BREAKFAST.
Balance, my friends. Balance.
- ½ cup reduced sodium soy sauce
- ⅓ cup water
- ⅓ cup natural peanut butter
- 3 tbsp pure maple syrup
- 1 tbsp seasoned rice vinegar
- 1 tbsp toasted sesame oil (or olive oil)
- 1 tbsp minced ginger
- 3 garlic cloves
- 1 lb whole wheat spaghetti (sub brown rice spaghetti for gluten-free)
- 4 red bell peppers chopped
- ½ bunch cilantro, chopped
- 2 large handfuls spinach, chopped
- ½ cup peanuts, chopped
- Place all sauce ingredients in a blender. Blend until smooth and creamy. Set aside.
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente.
- Prep veggies and place in a large bowl. Add noodles and sauce, tossing to combine. Season with salt to taste.
- Serve warm or cold.