As Charlotte once said in Sex and the City, “Everyone knows you only get two great loves in your life.”
Big and Aidan aside, whether or not that’s true, I don’t know. But what I do know is that, fortunately for Hubby (my no. 1), we share a mutual obsession with what may arguably be no. 2 on my list: Peanut butter.
Needless to say, I was inspired to hit up the grocery store as soon as I saw a recipe for “Peanutty Soba Noodles with Edamame” in the February 2014 issue of Fitness magazine (which I then proceeded to overhaul with an obscene amount of carbs, protein, veggies, spices and, of course, more peanut butter).
What resulted was a glorious stir-fry/pad-thai-type hybrid that’ll leave you with plenty of leftovers for easy lunches and dinners throughout the rest of the week.
Peanutty Protein Stir Fry with Soba Noodles (serves 8)
- 1 bell pepper, cut into two-inch strips
- 2 broccoli heads, broken into small florets
- 3 stalks celery, thinly sliced
- 4 carrots, thinly sliced
- 1 package fresh, shelled edamame
- 2 cups cooked, cubed chicken
- 9.5 -ounce package of soba noodles
- 2 tablespoons olive oil
- 5 tablespoons crunchy peanut butter
- 4 tablespoons rice vinegar
- 2 tablespoons mirin
- 2 tablespoons Mae Ploy sweet chili sauce
- 1 bunch cilantro
- 1 tablespoon sesame seeds
- sprinkle of cayenne pepper
- Prep vegetables while cooking soba noodles according to package directions.
- Heat olive oil in wok over medium heat.
- Add veggies and edamame to wok, cooking for 6 minutes or until crisp-tender.
- Add chicken and noodles to wok, tossing to evenly distribute.
- Whisk together peanut butter, rice vinegar, mirin and sweet chili sauce.
- Pour sauce mixture into wok, and toss to combine. Remove from heat.
- Garnish with cilantro, sesame seeds and a sprinkle of cayenne pepper.
Here’s a step-by-step look at the process…
First, be sure to keep stirring the veggies in the wok to ensure they cook evenly.
Then work on the sauce, which — thankfully — is judged on taste rather than looks.
After the veggies are cooked, add the noodles and chicken.
Pour on the sauce, give it a final stir, and you’re ready to chow down!
Looks delicious! I’d never considered adding peanut butter to dinners until we stumbled across a Thai recipe recently, and now I’m loving how often we experiment with it. Yum!
It’s a slippery slope! So easy, so delicious – easily addictive 🙂
Yum! Biggest veggie stirfy fanatic ever, with a big scoop of pb on top. Somehow pb goodness makes it’s way into every single meal of mine.
Ditto. I tell myself it’s just more protein, and that it’s good for me…which is partly true!
Yum! We made something similar to this last night, with homemade peanut sauce, tofu, veggies, and brown rice. So delicious and nutritious!
Wow I am so making this, I’ll be sure to get the ingredients on my next shop – thanks!! 🙂
Sure thing – let me know how it works out!
OMG….this is right up my alley….looks absolutely delicious!!