Peanut Noodles with Salmon and Vegetables
- Prep Time 0:10
- Cook Time 0:20
- Estimated Cost $14.25
- 10 Comments
If I have one major weakness, it’s peanut sauce. This very simple, tasty peanut sauce transforms regular noodles, veggies and fish into a decadent yet easy-to-make supper. The salmon can easily be replaced by chicken or shrimp. Try tempeh or tofu for a vegetarian version.
- 1/2 lb spaghetti or fresh Chinese wheat noodles $1.25
- 1/4 cup peanut butter, chunky or creamy Pantry
- 2 tbsp soy sauce $1.50 for 12 oz.
- 1 tbsp Sriracha or other Asian chili sauce $2.50 for 12 oz
- 1 tbsp honey Pantry
- one lime, juiced $0.50
- 1/4 red cabbage, cored and sliced $1
- 2 handful sugar snap peas, halved, ends removed $1
- 1 small bunch fresh cilantro, chopped $1
- 1 small bunch fresh mint, chopped $1
- 1 6-oz fillet of salmon $4
- 1 tsp vegetable oil Pantry
Recipe Serves 2
- Cook spaghetti or noodles according to package directions in salted water. While they cook, whisk together the peanut butter, chili sauce, lime juice, honey, and soy sauce. Set aside.
- Heat the oil in a small frying pan over high heat. Cook the salmon for 2-3 minutes on each side until thoroughly cooked. Flake with a fork into 1" pieces.
- Once the noodles are cooked, drain and rinse them. Toss the noodles together with the vegetables, mint, cilantro, and peanut sauce. Top with the salmon.