Honey Ginger Peanut Noodles

We were scrambling for dinner last night, and this came together in 20 minutes. I started pulling random vegetables out of the fridge, half a head of broccoli, string beans from the garden, carrots, some purple cabbage. Tossed it together with this honey ginger peanut sauce, that’s a little sweet and spicy. Lots of garlic and ginger, then topped it with toasted almonds, black sesame seeds and cilantro. It’s going to be a new family favorite for sure, and so much better than take out!

Honey Ginger Peanut Sauce

• 1/3 cup soy sauce
• 1/4 cup mirin
• 1 1/2 tbsp sesame oil
• 2 tbsp. creamy peanut butter
• 2 tbsp. honey
• 3-4 garlic cloves, peeled and minced
• 1/2 inch ginger, grated

Noodles and Vegetables

• 1 lb. spaghetti noodles
• 1 large carrot, grated
• 1/2 cup purple cabbage, grated
• 1 cup broccoli florets
• 1/2 cup green beans, trimmed and chopped
• black sesame seeds
• cilantro
• toasted almonds
• chili oil

Directions

Start by bringing a large pot of salted water to boil for the noodles.

In a small bowl combine together the soy sauce, mirin, sesame oil, peanut butter, honey, garlic and ginger. Whisk it all together, and set aside.

In a large skillet with a little bit of oil add the broccoli and green beans. Seasoning with salt and pepper. Cook just until they start to get bright green and tender, then reduce the heat and stir in the purple cabbage.

Once the noodles are cooked, drain out the water and add into the vegetables. Pour over the peanut sauce and mix it all together until everything is evenly coated. Serve into bowls and garnish with black sesame seeds, cilantro, toasted almonds and a little chili oil if you wish. Enjoy!