Peanut-Ginger Noodles

Super delicious and very easy prep! This was such a good recipe. I'll definitely be making it again. The prep was so easy, and except for the vegetable medley (i used a slaw combo of julienned broccoli, cauliflower, red cabbage, and carrots) I usually have all the ingredients on hand. My daughter (21) thought it was too gingery (I used a bit extra I think) but my husband and I liked it a lot. My daughter's boyfriend (22) ate it in spite of being a bit nonplussed at the pieces of red cabbage (he didn't know what he was eating). He eats everything without complaining but I just asked him to give me an honest opinion for this review and he said he liked it. So only my daughter thought it was too gingery. I also added a teaspoon of toasted sesame oil along with the peanut butter. I think sprinkling it with toasted sesame would be delicious also. I don't know why I didn't do that. Probably because I was also making another EW recipe, Toasted Quinoa Salad with Scallops (I used shrimp instead) and that was a fairly prep-intensive recipe. These two dishes tasted awesome together. My husband actually mixed them up and discovered the combo was really tasty (I followed his lead).

This was so very, very tasty! It was finger likin good. I made this with fresh minced ginger, added 3 tablespoons brown sugar, and 2 teaspoons chili red pepper flakes to the sauce. I cooked the sauce till it boiled and simmered for 5 minutes. I then tossed the hot sauce with the noodles and it was so yummy and spicy. Great recipe.

When I make this I don't use the chili-garlic sauce because I can't find it! So I just add more soy sauce, a little vinegar, and some chili powder and that does the trick! It's best to use fresh veggies and NOT frozen. This dish is one of my favorites; I make it all the time!

When I make this I don't use the chili-garlic sauce because I can't find it! So I just add more soy sauce, a little vinegar, and some chili powder and that does the trick! It's best to use fresh veggies and NOT frozen. This dish is one of my favorites; I make it all the time!

I made this with buckwheat soba noodles and almond butter because I was out of peanut butter. I really liked the flavor but needed to add a little salt to compensate for the natural sodium in peanut butter. This is super simple and can be substituted with whatever veggies, proteins, and noodles you have lying around.

We have made this several times now. First time we used angel hair WW pasta and a roaster chicken and we just shredded the meat to save time. I also made mine with matchstick carrots and snow peas for veggies. It was more fresh tasting. I added crushed red pepper but made the rest as listed and we loved it. Second time I used the same pasta, doubled the recipe, used a lb of shrimp I pan fried, and the carrots and snow peas with broccolli this time. Awesome again! Had dinner and lunches for a few days. This is a favorite now!! I also made baked egg rolls to go with this the second time.

We made this recipe with Soba Noodles instead of Whole Wheat Noodles. Soba Noodles also have a nutty flavour to them and do not have a gritty texture like many of the WW Noodles tend to. We also added chicken breasts that was fried on the side while the pasta cooked and then placed on the plate with the Noodles, Vegetables and Sauce mixed together and put on top of the breasts. The sauce was perfect to have the chicken with and would be a great sauce to make just for chicken.