Do you ever get a crazy hankering for noodles? When this happens, my Easy Cold Peanut Noodles with Vegetables will make your belly happy!
I’m always looking for ways to feed my family more veggies. And this is something I’ve heard from some friends too! Between picky eaters and different taste preferences, it’s sometimes hard to please everyone.
When Poppy started eating solids, I was so pumped to feed her lots and lots of veggies in the hopes that she would become a little veggie lover. I even had hopes she wouldn’t like meat that much and would eat tons of veggies with me. Mama daughter veggie party!
Of course, the first time this girl tried a meatball, her who life was changed! Ever since that moment my kid because a big animal protein eater! Steak, chicken, fish, pork… you name it, she likes it. The hubs loves it because he has a little munchkin on his side.
On the other front, I have the hubs. I am pretty lucky he is somewhat open to most things aside from mushrooms, and brussel sprouts. But of course he has his preferences. And he loves meat too!
So my dilemma normally is: how do I feed my 2 meat eaters more veggies in a way that they enjoy the food and it’s not forced?
Sometimes it’s through smoothies, other times in casseroles, fritters, soup or tacos. But today, I’m doing it through noodles!
Noodles are something everyone in my household seems to love, so time to pile on the veggies!
My easy cold peanut noodles with vegetables is a super fast and easy meal loaded with veggies that your whole family will love! What I like the most about it, is that you can make it ahead of time, pop it in the fridge and then serve it up whenever you want! No need to reheat!
For us it’s the perfect side for steak, grilled salmon or chicken on the grill. As a main, it’s delicious with some chicken pieces (shredded chicken works too), or sliced steak…again eaten cold. This salad is an amazing work lunch, picnic and potluck recipe as well!
Conclusion, eating veggies doesn’t have to be a family battle. Instead make this crazy good cold peanut noodles with vegetables and watch your family devour every last noodle and veggie without a single complaint!
Equipment
- [amazon text=Vegetable Julienne Peeler&asin=B0000CCY1S]
Serves 4 as a side or 2 as a main.
Ingredients
- 8 oz. Chinese egg noodles or fettuccine (Gluten-free if needed)
- 1 bell pepper (red, orange or yellow), thinly sliced
- 4 carrot, cut into thin matchsticks
- 1 English cucumber, seeded, cut into thin strips
- 5 green onions, trimmed and thinly sliced
- ½ cup roasted peanuts
- 1 tablespoon sesame oil (vegetable oil can be substituted)
- 1 garlic cloves, minced
- 1 teaspoon ginger, grated or minced
- 3 tablespoons natural peanut butter (Gluten-free if needed)
- 1 tablespoon soy sauce (Gluten-free if needed)
- 2 teaspoons light brown sugar
- 2 teaspoons rice vinegar (or lime juice)
- 2 teaspoon chili garlic paste, such as Sambal Oelek or Sriracha (optional but recommended)
- 2-4 tablespoon vegetable stock (to loosen sauce)
Instructions
- To make the sauce, heat the sesame oil in a small saucepan. Add the ginger and garlic and take the pan off the heat. Whisk in the rest of the sauce ingredients. Start by adding 1 tablespoon of stock and add more as needed to loosen the peanut butter sauce. Set aside.
- Cook noodles according to package directions. Drain, and rinse under cold water to cool off. Pop the noodles in the fridge while you chop up the vegetables.
- In a large bowl mix carrots, cucumber, peppers, green onions, and peanuts. Add in the noodles, pour in the sauce and toss.
- Serve at room temperature or from the fridge.
Originally posted 2017-09-21 06:00:21.
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