I’ve made a variation of these Peanut Butter Noodles ever since I found out I wasn’t allergic to peanuts in grade school. Tree nuts are still a no go, but to be able to add in another safe food to my diet was so exciting. I couldn’t get enough of the nutty, earthy flavor of peanuts and ate as much of these noodles as I could to enjoy the flavor. The recipe ebbs and flows each time I make it, as I use whatever vegetables or protein is in the kitchen. This makes it the perfectly adaptable, allergy friendly recipe now as we’re in the middle of COVID-19.
- 1 pound cooked noodles of choice
- 3-4 cups vegetables
- 8 ounces ground pork
- 1 cup chicken stock
- 1/4 cup peanut butter
- 2 teaspoons lemon juice
- 2 tablespoons chives, chopped
- Roasted peanuts and more chopped chives, to garnish
- Cook noodles according to package directions and set aside.
- In a small bowl, whisk together the chicken stock, peanut butter and lemon juice and set aside.
- In a large sauté pan, brown ground pork until cooked through.
- Add in the vegetables to the pan and cook until about halfway done to your likeness.
- Pour in pasta and the sauce (stock, peanut butter, lemon juice).
- Cook until all items are hot and serve immediately with roasted peanuts and chopped chives.
Note: I typically make this with rice noodles, but feel free to sub in any style of noodles or pasta you have. Ground pork, beef, chicken, shrimp or tofu are all great protein options for this recipe. Keep the dish vegan by just using veggies/tofu and swapping out the chicken stock for vegetable stock. Any mix of vegetables works well, it doesn’t matter whether they’re dried (rehydrate them before adding into the dish), canned, fresh or frozen. Most importantly, keep it allergy friendly by swapping out the peanut butter for any seed or nut butter that’s safe for you.