Noodles with Coconut Peanut Sauce

Warmer weather has me thinking of make ahead meals that can be eaten chilled or at room temperature.

When it’s hot and most especially when it’s humid, I don’t want to be stuck in a hot kitchen. Then eating a hot meal on top of that? Ick.

Pasta salads and roasted veggie salads almost become a summer staple here at the HQ.

I wanted to do something a little differently and decided to play around with some Asian inspired flavors.

I first made this dish last year to bring to a potluck (theme for the potluck was PB&J and this was my contribution) and made it again for us recently to have for dinner.  It’s a keeper.

Andrea’s Noodles with Coconut Peanut Sauce

For The Sauce:

  • 1/4C Water
  • 1/4C + 1TBSP Unsweetened Coconut Milk (Either canned or from the dairy aisle)
  • 1TBSP Chili Garlic Sauce (found in the Asian section at the grocery store)
  • 1tsp Soy Sauce
  • 1 Garlic Clove
  • 1/4C All Natural Peanut Butter (no added sugar, the kind you have to stir)
  • 1TBSP Honey
  • Juice from 1/2 a Lime

For the Pasta:

  • 1/2lb Whole Wheat Spaghetti
  • 1/2 Large Cabbage, cut in thin slices
  • 1/2 Red Pepper, thinly sliced
  • 1/2 Green Pepper, thinly slice
  • 2 Large Carrots, Shredded
  • 2 Green Onions, chopped
  • Roasted peanuts, crushed for garnish

In a blender, combine all ingredients for the sauce and blend until smooth.

Heat a skillet over medium heat, and add about 1/2tsp of olive oil.  Lightly saute the peppers until they just start to soften, about 2-3 minutes.  This is just to remove some of the excess liquid they have.

In a large stock or pasta pot, fill with water and bring to a boil. Cook pasta until just shy of being al dente.  You want it to have a little bite to it.

Drain pasta and add back into pot.  Add in all the veggies and toss.

Pour sauce mixture overtop and toss until everything is well combined.

You could serve immediately or place mixture in a bowl, cover and store in fridge until you’re ready to eat.

No need to heat this up, serve chilled.

Sprinkle with crushed peanuts if desired.

This dish completely hit the spot for us!  It was light, full of veggies, and with a slightly spicy heat in the background.

On a hot day when you don’t feel like cooking much, this is the perfect recipe!

The crushed peanuts give it a little bit more texture and some crunch to the dish.  You could get a little fancy and season the peanuts before roasting them with a little oil, chili powder, and garlic powder.  Roast at 350 for about 5 minutes.

I happened to have the whole wheat spaghetti on hand so that’s what I used but soba noodles would work well here as well.

Rice noodles, like the kind used for Pad Thai might also work though you may need a little bit more sauce if you use those.  You’ll have to play around with it and see what you come up with.

I’ve also used cilantro in this dish.  A handful added into the sauce and then some for garnish.  I left it out this time because I didn’t have any but feel free to toss that in if you like!

Have fun guys, and remember, always play with your food!  Enjoy!

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