I’m one of those people that strolls around the grocery store without a list and ends up buying a jar of salted peanut butter when I already have seventeen in the pantry all cozied up next to the three jars of sunbutter, raw almond butter and maple almond butter.
I mean it’s excessive.
I can’t help that I’m in a relationship with the grocery store. It’s like I can’t leave without buying a can of chickpeas. Guess what? I NEVER need chickpeas. There is most definitely always a can or three lurking in my pantry. But it matters not. I buy more anyway.
I buy pretty much the same things every time I go grocery shopping. Hummus. Peppers. Unsweetened vanilla almond milk. Avocados. Spinach. Bananas. Eggs. Frozen blueberries. Chia seeds. Amy’s burritos. Dark chocolate. Mary’s Gone Crackers pretzels. Berries. Almond butter. Steel cut oats. Cacao powder. Beans. Hot sauce. Medjool dates. Almonds. More hummus. More almond butter.
I am a creature of habit, but that doesn’t stop me from buying what I already have. No sir-eeeee.
But maybe, just maybe, if I checked the ridonculous inventory that is my pantry, I wouldn’t come home with a jar of tahini that cost as much as my phone when there’s an unopened one right in front of my face. Naturally, I bought whole wheat spaghetti last time I was at Whole Foods because it’s so darn cheap and it doesn’t go bad so what the hell, right? Wrong. I forgot that I had bought those weird noodles made entirely of black beans last time I was in Cleveland. Oh and that brown rice spaghetti that I bought the week before at Trader Joe’s.
And it’s not like I don’t have every other grain on God’s green earth behind all the noodles. Ummmmm.
It was time. Time to use the weird black bean noodles that actually taste totally fine. I totally have a major black bean brownie love affair, so why not get romantical with black bean noodles? These babies have a whopping 25 grams of protein and 11 grams of fiber per serving. Ohmygawd. It’s like a miracle noodle. A miracle Metamucil noodle, if you know what I’m sayinnnnnn.
I know you all have a jar of PB and some kind of noodle snoozing in your pantry as we speak. Admit it! They want to be used. They want to be used REAL bad.
They told me.Print
Peanut Veggie Noodle Bowl
Cold peanut noodles with bright, crisp veggies–the perfect healthy summer meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
For the noodle bowl:
- 8 oz noodles of choice (whole-wheat, brown rice, or black bean spaghetti, etc.)
- 1/2 cup cilantro, chopped
- 1 bell pepper, thinly sliced
- 1 large carrot, grated or thinly sliced
- 1/2 cucumber, chopped
- 1 bunch green onions, chopped
- 1/3 cup peanuts, chopped
For the dressing:
- 1/4 cup salted peanut butter
- 3 tbsp reduced sodium soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp pure maple syrup
- 1 tbsp seasoned rice vinegar (or apple cider vinegar)
- 1 tsp minced garlic
- 2 tsp fresh ginger, minced (or 1 tsp dried)
- Cook noodles according to package directions. After draining, rinse with cold water and set aside.
- In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, vinegar, garlic and ginger until well combined.
- In a large bowl, combine the noodles, dressing, cilantro, pepper, carrot, cucumber, green onions and peanuts. Stir until everything is well incorporated.
- Serve cold.