Quick note before my daughter and I head out on a road trip to Mobile, Alabama, with a few stops along the way. I’m thrilled that my soon-to-be 14-year-old wants to travel with me. Her main motivation is to visit friends in Alabama and I’m happy to be her ride — I’ll take the company.
Our first stop is Greenville, SC. If the heat holds off, we plan to bike the Swamp Rabbit Trail and grab lunch in Travelers Rest. Then we’ll spend a day in Atlanta before continuing to Mobile. I’m hoping for lots of fun adventures along the way.
I’ve been searching for restaurants and activities in each town, so I haven’t had much time to cook. Peanut Sesame Noodles are perfect when time is tight. Bring a pot of water to a boil, blend the sauce ingredients, chop a few vegetables, cook the noodles and toss everything together. Reduce the red pepper flakes if you prefer less heat. This dish is family-friendly and is great warm, at room temperature, or chilled.
Peanut Sesame Noodles
Ingredients
- ½ cup peanut butter
- ¼ cup soy sauce
- 1/3 cup warm water
- 2 tablespoons chopped ginger
- 1 clove garlic, chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
- 1 teaspoon brown sugar
- ¾ pound spaghetti, cooked according to package directions
- 3 green onions, white and green parts sliced
- 1 red or yellow sweet pepper, thinly sliced
- ½ cup edamame
- ¼ cup roasted peanuts
Instructions
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Combine the peanut butter, soy sauce, warm water, ginger, garlic, rice wine vinegar, sesame oil, red pepper flakes, and brown sugar in a blender. Blend until smooth.
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Place the cooked spaghetti in a large bowl. Add the sliced green onions, thinly sliced pepper, and edamame. Pour the sauce over the noodles and toss until everything is well coated.
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Top with roasted peanuts just before serving.
Nutrition information is automatically calculated and should be used as an approximation.
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