Salt-Roasted Candied Peanuts

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recip…

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recipes I ever came up with and I’ve been making them ever since.

Continue Reading Salt-Roasted Candied Peanuts...

Banoffee Pie Recipe

Banoffee Pie Recipe
This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
READ: Banoffee Pie Recipe

Banoffee Pie Recipe

This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!

READ: Banoffee Pie Recipe

Sesame Ginger Carrot Salad

This bright and colorful Sesame Ginger Carrot Salad is fresh, full of flavor, and a great side dish for any meal. It only takes 15 minutes to make! This Sesame Ginger Carrot Salad might be one of my favorite salads. My friend Catherine made it for a ge…

This bright and colorful Sesame Ginger Carrot Salad is fresh, full of flavor, and a great side dish for any meal. It only takes 15 minutes to make! This Sesame Ginger Carrot Salad might be one of my favorite salads. My friend Catherine made it for a get together awhile ago and I fell in…

The post Sesame Ginger Carrot Salad appeared first on Two Peas & Their Pod.

Crunchy Cabbage Salad

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, […]

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.

Originally posted 2-6-2012, updated 7-23-2020.

Crunchy Cabbage Salad in a white serving dish with two forks, drizzled with sesame ginger dressing

Meal Prep It!

This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.

How to Serve Crunchy Cabbage Salad

This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).

What if I Don’t Like Cilantro?

You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. :)

See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.

Crunchy cabbage salad coated in dressing, dished out to two bowls.

Sesame ginger dressing being poured over the crunchy cabbage salad

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 213.72kcal

Ingredients

Salad

  • 4 cups shredded purple cabbage $0.97
  • 2 carrots $0.15
  • 4 green onions $0.22
  • 1/2 bunch fresh cilantro $0.40
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral salad oil* $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.06
  • 1.5 Tbsp honey $0.18
  • 1/2 Tbsp tahini $0.10
  • 1/4 tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/2 Tbsp grated fresh ginger $0.15

Instructions

  • Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
  • Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
  • To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
  • When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

Nutrition

Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g

How to Make Crunchy Cabbage Salad – Step by Step Photos

Purple cabbage cut into quarters and shredded

First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.

shredded carrot and sliced green onion

Also shred two carrots (I use a cheese grater) and slice 4 green onions.

Salad ingredients in the bowl

Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.

Sesame ginger dressing ingredients in a blender

Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.

Sesame ginger dressing being poured over the crunchy cabbage salad

Pour the sesame ginger dressing over the salad and enjoy!

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

Sesame Cucumber Salad

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer […]

The post Sesame Cucumber Salad appeared first on Budget Bytes.

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it and give it the proper attention it needs. So, if this Sesame Cucumber recipe is new to you, I hope it becomes one of your go-to fav’s as it has for me. It will serve you well!

Originally posted July 2019, updated 7-9-2020.

A bowl of Sesame Cucumber Salad from above, chopsticks on the side

Do I Have to Use Rice Vinegar?

I strongly urge you not to substitute the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which has other ingredients added and tastes quite different.

Where Do You Find Rice Vinegar?

Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again! In fact, here is a direct link to all the recipes on my website that use Rice Vinegar.

What is Toasted Sesame Oil?

The other key ingredient in this cucumber salad is toasted sesame oil. Unlike regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores, or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.

How Long Does This Salad Last?

This salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.

Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

 
Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

Sesame Cucumber Salad

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southeast Asian inspired meal.
Total Cost $2.44 recipe / $0.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 62.82kcal
Author Beth - Budget Bytes

Ingredients

DRESSING

  • 1/3 cup rice vinegar $0.70
  • 2 Tbsp granulated sugar $0.02
  • 1/2 tsp toasted sesame oil $0.05
  • 1/4 crushed red pepper $0.02
  • 1/2 tsp salt $0.02
  • 2 large cucumbers $1.38
  • 3 green onions $0.13
  • 1/4 cup chopped peanuts $0.12

Instructions

  • In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  • Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  • Chop the peanuts into smaller pieces. Slice the green onions.
  • Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Video

Nutrition

Serving: 1Serving | Calories: 62.82kcal | Carbohydrates: 7.63g | Protein: 1.87g | Fat: 3.1g | Sodium: 199.82mg | Fiber: 1.4g

Scroll down for the step by step photos!

Overhead view of a bowl full of sesame cucumber salad

How to Make Sesame Cucumber Salad – Step by Step Photos

Spicy vinegar dressing in a bowl

Start by making the dressing. In a small bowl, stir together 1/3 cup rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Set the dressing aside.

Bottle of toasted sesame oil and a bottle of rice vinegar

Here is the toasted sesame oil and rice vinegar that I used. The sesame oil is from Aldi and the rice vinegar is from Kroger.

Two cucumbers, one half peeled

Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.

Two cucumbers, one mostly sliced

I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. 

Sliced green onion and chopped peanuts

Roughly chop 1/4 cup peanuts and slice 3 green onions.

Dressing being poured over cucumbers, green onion, and peanuts

Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.

Finished sesame cucumber salad in the bowl

Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

Side view of a bowl full of sesame cucumber salad, chopsticks on the side

The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that–I kind of do!). Either way, this Thai Cucumber Salad is super refreshing and delicious. It always has been and always will be my favorite!

The post Sesame Cucumber Salad appeared first on Budget Bytes.

Easy Ice Cream Sandwich Cake

Easy Ice Cream Sandwich Cake
This incredibly simple ice cream sandwich cake with only six ingredients and 10 minutes of active prep time is a perfect no-bake summer dessert. Use store-bought or homemade ice cream sandwiches and layer them in a baking d…

Easy Ice Cream Sandwich Cake

This incredibly simple ice cream sandwich cake with only six ingredients and 10 minutes of active prep time is a perfect no-bake summer dessert. Use store-bought or homemade ice cream sandwiches and layer them in a baking dish with caramel sauce, hot fudge, whipped topping, peanuts, and maraschino cherries for a totally refreshing ice cream sandwich cake on a hot day.

READ: Easy Ice Cream Sandwich Cake

Smashed Buffalo Cucumber Salad with Avocado.

Oh how I adore this smashed buffalo cucumber salad! It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now. So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping […]

The post Smashed Buffalo Cucumber Salad with Avocado. appeared first on How Sweet Eats.

Oh how I adore this smashed buffalo cucumber salad!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

It’s refreshing with a touch of heat and also has cheese and avocado which means it’s basically my favorite thing on the planet right now.

smashed cucumbers

So! I’d love to know what you’re eating right now. Are you working out of your pantry? Are you grocery shopping once a week, or twice? How is the fresh produce situation in your life?

Not only is it tricky for me to figure out what to share here on the blog, it’s just as tricky in real life to determine what we will eat. I feel like the past month we survived mostly on comfort food, even if it was a salad of sorts. And now that the weather is getting warmer, I’m craving fresher dishes. But that’s also hard since we’re only getting grocery pickup every ten days or so. 

cucumbers with buffalo wing sauce

I’m still making (and wanting!) fresh salads and dishes like this, so I figured why not. After all, you have to know about this deliciousness. 

Enter buffalo smashed cucumbers!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Last year I shared this sesame smashed cucumber salad here on the blog and it is SUCH a hit. I actually can’t believe how much I love it and how I often crave that salad, even for a snack. It’s weird. But it’s so refreshing and flavorful at the same time.

Eddie loathes cucumbers so it’s rare that I make that salad for dinner, unless I do just a few cucumbers for Emilia and me. She loves them too, though her preferred method of consumption is by dipping them in guac. 

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

So this bowl!

We do the whole salt + sugar cucumber thing and let them hang out for 20 minutes or so. Enough time to grab the rest of your ingredients. Instead of an actual vinaigrette with this one, we’re doing buffalo wing sauce. It’s spicy and tangy, which is perfect for the fresh, juicy cucumbers.

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

We’re also adding an avocado. It keeps things mild, in a good and creamy way. It also adds some more substance so the salad, you know? So we’re not just eating a bowl of cucumbers.

I love to drizzle the wing sauce on at this point and toss the cucumber and avocado so it really gets coated in the flavor. I also do a splash of fresh lime juice!

Next comes the cheese. I’m all for blue cheese and definitely have it on hand. Plus, it works with the buffalo wing combo. But if you don’t have it or simply don’t like it, use feta, goat or even cheddar. They all work.

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

My favorite buffalo wing trifecta comes next: green onions, chives and cilantro. I love a mix of these three things on ANYTHING buffalo-wing flavored. It really makes a huge difference. 

Finally, a big handful of crushed peanuts. These are everything. They add texture, of course (which I can’t live without) and again, more satiety to the dish! Also wonderful flavor too. 

Doesn’t it look so incredible?!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Smashed Buffalo Cucumber Salad

Print

Smashed Buffalo Cucumber Salad with Avocado

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.
Course Salad
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 8 baby seedless cucumbers (or english/seedless cucumbers)
  • 1 pinch kosher salt
  • 1 pinch sugar
  • 1 avocado, sliced
  • 3 tablespoons buffalo wing sauce, or more, if you like it!
  • 1 tablespoon freshly squeezed lime juice
  • cup crumbled gorgonzola cheese (or feta, goat, cheddar, etc)
  • ¼ cup chopped peanuts
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped chives

Instructions

  • Cut the cucumbers into pieces (some in half, some lengthwise, whatever you want!) and use a jar or meat tenderizer to smash each piece, gently and most of the time, just once. You can discard any seeds that come out, but place all the cucumber pieces in a large strainer. Set the strainer over a bowl. Sprinkle on a generous pinch of salt and sugar, and toss the cucumbers. If you want, you can place a bowl (or something heavy!) on top of the cucumbers to help press out the water. Let the cucumbers sit for 20 to 30 minutes at room temperature.
  • While they sit, prepare the rest of your ingredients!
  • Drain the cucumbers and place them in a large bowl. Toss in the avocado. Add a small pinch of salt and pepper. Drizzle with the wing sauce and lime juice and toss. Sprinkle on the cheese, peanuts, onions, cilantro and chives. Serve immediately!

This smashed buffalo cucumber salad is filled with tons of buffalo wing flavor! Avocado, blue cheese, peanuts and lime juice make this irresistible.

Yes to some green!

The post Smashed Buffalo Cucumber Salad with Avocado. appeared first on How Sweet Eats.

Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Easy Weeknight Peanut Noodles with Roasted Broccoli.

I beg and hope and plead that these peanut noodles will be your dinner tonight! Ummm, new favorite meal alert!  I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it […]

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

I beg and hope and plead that these peanut noodles will be your dinner tonight!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Ummm, new favorite meal alert! 

I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it makes me so happy. 

peanut sauce for noodles

This is kind of a reject recipe from the book that I’m currently working on. Okay, it’s not an ACTUAL reject, but here’s the thing. It’s been sitting in my to-do pile for the book and at some point I realized that it was just too similar to my 15 minutes sesame noodles in The Pretty Dish. Flavor-wise, it’s not similar at all, but the whole feel of the peanut noodles+ramen didn’t feel new and exclusive enough for Everyday Dinners.

So here we are!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

I ended up testing the recipe anyway and we just about died over how delicious the whole bowl was. Couldn’t even take it. It’s one of those recipes that I had to then make again for dinner (like, the same day) and one that I was even craving for lunch the next day. In case you don’t get it yet…

THESE ARE SO GOOD. 

And this is exactly the kind of dinner that I love! 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

The noodles take minutes. Yes, like only minutes! The noodles cook in less than ten minutes (if you use ramen like I did here, it takes about three minutes) and the sauce comes together in a few minutes too. 

You know what takes the longest? Roasting the broccoli! But it’s so worth it. It adds a depth of flavor to the noodles as well as gives them some nice, roasty texture. Plus… together the noodles and broccoli taste amazing.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

If you’re really in a time pickle, you can just toss the broccoli into the noodles raw or toast them in the skillet for a second. 

And let me just say it: adding in the broccoli here makes this even more of a satisfying meal. You don’t need to add anything else to this bowl – no chicken or shrimp or anything! I promise this is filling enough.

Unless you’re Eddie. If you’re Eddie, you might add an entire filet to the top or something. But you get my drift.

IF (and that’s a big if) you find this more suitable as a side dish, it makes a great one paired with salmon. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Not only does it work as such a delicious lunch or dinner, my favorite way to make it might be as a late night snack. I mean, it tastes even better when you’re super hungry late at night. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Leftovers work too! The leftovers are really flavorful, they just aren’t saucy. The noodles absorb most of the sauce so while everything still has a lot of flavor, it’s not swimming in sauce. You might even like that better! 

Guys these are even good eaten COLD straight from the fridge. I cannot take how much I love them. 

Make ’em!!!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Peanut Noodles with Roasted Broccoli

Peanut Noodles with Roasted Broccoli

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

broccoli

  • 2 to 3 cups broccoli florets ((really you can use as much as you'd like here!))
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

peanut noodles

  • 2 (3 ounce) packages ramen noodles, ( flavor packets discarded)
  • 3 tablespoons sesame oil
  • 2 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup warm water
  • 1 tablespoon chili garlic sauce ((sambal oelek))
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 red bell pepper, (thinly sliced)
  • 3 green onions, (thinly sliced)
  • ¼ cup chopped peanuts
  • 3 tablespoons chopped fresh cilantro
  1. Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
  2. While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
  3. In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
  4. Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
  5. Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

100% making them today.

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.