Curried Peanut Noodles, working on website

I have quite a fascination with savory peanut recipes, especially when paired with my favorite curry. This is one of my favorite dinners to make because it's so quick and easy. It literally takes 15 minutes from beginning to end.

Curried Peanut Noodles

8 oz whole wheat linguine (1/2 bag)
1/3 C peanut butter (smooth, or crunchy)
1/3 C water
1/2 onion (sliced)
1/2 C peas (frozen is fine)
1/2 block of extra firm tofu (crumbled)
3 cloves of garlic (minced)
2 tsp your favorite curry powder
1 TBS fresh ground ginger (or use 1 tsp dried ginger powder)
2 TBS tamari (I prefer the reduced sodium variety)

Begin cooking your pasta in a large pot of salted water, by the time the pasta is cooked your sauce will be ready. In a saucepan, cook the onions, garlic, ginger and curry over medium heat until the onions soften slightly, about 5 minutes. (Add a bit of oil if it begins to stick to the pan, but I usually do not find this is necessary.) Add the peanut butter, water and tamari, then stir until everything comes together to form a sauce. (Initially, it will seems as if the peanut butter will not combine with the water, but once the heat kicks in and you continue to stir, it will all come together.) Finally, add the peas and crumbled tofu. Continue to simmer until peas and tofu are heated. Turn off heat. Add cooked pasta and stir to coat evenly.


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1 comment:

  1. mmmm... savory peanuts. i just made this and it was scrumptious. thanks!!



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