Sesame peanut butter noodles are a spicy, nutritious and vegetarian meal. It’s a super quick and easy choice for a busy weeknight dinner!
Sesame Peanut Butter Noodles
Calories 291 kcal
- 4 oz rice noodles
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 2 tsp lime juice
- 1 clove garlic, minced (1 tsp)
- 1 tsp sesame oil
- ½ tsp ginger root, grated
- ¾ tsp sriracha, or to taste
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 tsp chopped peanuts
- 1 green onion, sliced
Cover rice noodles in hot water and allow to soak for 30 minutes. Drain and set aside.
In a small microwave bowl, mix peanut butter, soy sauce, honey, vinegar, lime juice, garlic, sesame oil, ginger and sriracha. Heat in microwave until heated.
Heat vegetable oil in a heavy skillet or wok. Add rice noodles and saute for 4-5 minutes. Toss with peanut sauce.
Place in bowls and sprinkle with sesame seeds, chopped peanuts and green onion. Serve immediately.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. For best results, store noodles and peanut sauce separately, combining just before serving.
Keyword Asian cuisine, Asian food, Homemade Asian food, homemade Thai cuisine, homemade Thai food, peanut butter, peanut noodles, Thai cuisine, Thai food, vegetarian
Did you know? While many are worried about the fat and calories in peanut butter, it can be part of a healthy diet!
If you like this noodle dish, try my recipe for lemon poppy seed chicken noodles!
Healthy Vegetable Lasagna is a hearty dish with a sauce so delicious, you want to eat it all by itself. Make a double batch to drizzle over veggies or pasta!
Healthy Vegetable Lasagna with Butternut Bechamel
Calories 480 kcal
Butternut Bechamel Sauce:
- 3 cups peeled and cubed butternut squash (2 lbs)
- 1 cup vegetable broth, divided
- 1 cup whole milk
- 4 cloves freshly minced garlic (4 tsp)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- ½ cup Gruyere cheese, shredded (2 ounces)
- ½ cup fresh mozzarella, cut into small cubes (2 ounces)
- 1 tbsp olive oil
- 1 sweet onion, chopped
- 5 cups fresh mushrooms, sliced, (1 pound)
- 5 cups Swiss chard, leaves thinly sliced, stems chopped and kept separate (1 bunch)
- 1 tbsp vegetable broth
- ¼ cup pine nuts, toasted and chopped*
- 1 cup ricotta cheese
- 1 egg
- Cooking spray
- 6 lasagna noodles, cooked
- 1 cup fresh mozzarella, cut into small cubes (4 ounces)
- ⅓ cup grated Parmesan cheese
Preheat oven to 375°F.
Combine squash, 1 cup broth, milk and garlic in a medium saucepan, heat to boiling. Reduce heat and simmer until squash is tender, about 20 minutes. Remove from heat.
Place squash mixture in a blender. Add salt, pepper and nutmeg and blend until smooth. Add Gruyere cheese and 2 ounces of mozzarella. Blend until cheese is well incorporated. Pour into a bowl and set aside.
Heat a large skillet over medium heat and add oil. Add onion, mushroom and chopped Swiss chard stems. Turn heat up to medium-high and cook until browned and liquid evaporates (7-10 minutes).
Add chard leaves and 1 tbsp vegetable broth. Cover and cook 2-3 minutes or until chard wilts. Place vegetable mixture into a cheesecloth-lined colander and allow to drain for 10 minutes. Place mixture into a bowl and toss in pine nuts.
In a seperate bowl, mix ricotta and egg until well incorporated.
Coat 11 x 7-inch baking pan with cooking spray. Spread ½ cup bechamel sauce on the bottom of the pan. Lay two lasagna noodles on top of the sauce.
Spread ¾ cup bechamel sauce on top of lasagna noodles. Top with ½ of the vegetable mixture (about ¾ cup),
Add a layer of ½ cup ricotta and ⅓ cup mozzarella cubes. Top with 2 lasagna noodles.
Repeat the above step for the second layer.
Put remaining sauce, mozzarella and Parmesan cheese on top of the lasagna. Spray aluminum foil with cooking spray and lay over top of the pan.
Cook, covered, for 25 minutes. Remove aluminum foil and bake for 30 minutes, until lasagna is bubbly and internal temperature is 160°. Put lasagna under the broiler to further brown top, if desired.
Allow lasagna to rest a minimum of 20 minutes before slicing and serving.
*Roast pine nuts in saute pan in a single layer until lightly browned.
Hack: Store leftovers in the redrigerator for up to 5 days
Hack: Place individual portions of cut, cooled lasagna into individual containers (or one container, separating portions with parchment paper) and store in the freezer for a quick grab-and-go lunch!
Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Hack: Make a double recipe of Bechamel sauce. Freeze extra portion in 1 cup portions to serve over pasta or vegetables! If the sauce separates after thawing, give it a whirl in the blender before heating.
Hack: Bechamel sauce can be stored in the refrigerator for up to 5 days. Cover surface with plastic wrap to avoid forming a skin.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword bechamel, butternut squash, lasagna, mushroom, pasta, swiss chard, vegetable lasagna, vegetarian
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: Use leftover bechamel sauce to make creamy chicken and peas!
Suggestion: Use leftover pine nuts to make this Roasted Asparagus with Pine Nuts, Scallion Pesto or Baked Rice Pilaf!