Peanut Butter Noodles

I've become a huge slacker when it comes to cooking.  Being a spinster, I don't see the point in making huge meals every night.  I make a big batch of brown rice on Sunday and eat veggie stir-fry every night unless I go out.  It's easy for me to eat the same thing day after day, but obviously it gets boring.  I was craving something light, but comforting so I turned to my favorite cookbook.

My ex-boyfriend's mother gave me a cookbook a few years ago called The Vegetarian 5-Ingredient Gourmet.



Even though I'm not a vegetarian, it's my favorite cookbook because the recipes require so few ingredients and don't have many steps.  One of these days I'll progress to a more elaborate cookbook, but I doubt anytime soon.  I've had my eye on the recipe for Peanut Butter Noodles for a while now and finally whipped it up this week.



Peanut Butter Noodles
adapted from The Vegetarian 5-Ingredient Gourmet.

Ingredients
8oz pasta (I used whole wheat linguini)
1/2 cup creamy peanut butter
1tbs honey
2 tablespoons teriyaki sauce
1/4 tsp ground fresh ginger
*I added chicken and frozen stir fry vegetables to make a complete meal.

Instructions:
1.  Cook the pasta according to package directions, drain and return to pot.
2.  While pasta is cooking, brown chicken and vegetables in a sauce pan until chicken is browned and vegetables are cooked through.
2.  Combine peanut butter, honey, teriyaki sauce and ginger with 1/2 cup warm water in a small mixing bowl and whisk together until smooth.
3.  Add chicken, vegetables, and peanut sauce to pasta and stir until combined.
4. Serve and enjoy!



The noodles came out warm, thick and creamy.  Adding the chicken and vegetables was a good idea because I know I wouldn't have been full off the noodles alone.

To recap:  I made dinner using more than the microwave!

*Don't forget to email your address to me at melissanibbles@gmail.com if you want to take part in blogger pen pals!