Peanut butter noodles with broccoli
A bowl of warm noodles coated in rich, nutty sauce built from the peanut spread on this shelf, rounded with soy and lime. The embedded vegetables mean you get something green without extra shopping. Weeknight dinner in under twenty minutes.
About 720 calories a serving, 14 g protein, 71 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3 tablespoons soy sauce
- 1 lime
From your shelf
- 1/3 cup [85g] peanut butter super peanut blend nutrient spread
Staples
- 6 oz [170g] pasta
- 2 cloves garlic
- to taste salt
- 1 tablespoon oil
- Bring a large pot of salted water to a boil and drop in 6 oz pasta, stirring to separate. While it cooks, peel and mince 2 garlic cloves and squeeze the juice from 1 lime into a small bowl.
- Warm 1 tablespoon oil in a large skillet over medium heat and add the garlic, stirring until fragrant but not brown, about one minute. Stir in 1/3 cup peanut butter spread, 3 tablespoons soy sauce, and 1/4 cup water to loosen the sauce, cooking gently until it coats the back of a spoon, about two minutes.
- Drain the pasta when al dente and tip it into the skillet with the sauce along with the lime juice, tossing to coat every strand. Taste and add more salt or lime if needed, then divide between two bowls and serve at once.
Note Swap soy sauce for tamari if soy-free. Keeps refrigerated up to three days and tastes good cold or reheated gently. Add a poached egg on top or serve alongside cucumber slices to balance the richness.
On the label
PEANUTS, HIGH OLEIC RAPESEED OIL, WHEY PROTEIN ISOLATE, CANE SUGAR, HYDROGENATED PALM OIL, MILK MINERALS, NUTRIENT EXTRACT BLEND (SPINACH, BROCCOLI, SWEET POTATO, MUSHROOM, SUNFLOWER SEEDS), SALT.
Chobani, nut & seed butters, serving 32 GRM, package 6.72 oz/192 g. Ingredients as printed on the label.
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Cooks as butter, margarine, peanut butter. Half of it left? Use up the butter.