I've made a variation of these Peanut Butter Noodles ever since I found out I wasn't allergic to peanuts in grade school. Tree nuts are still a no go, but to be able to add in another safe food to my diet was so exciting. I couldn't get enough of the nutty, earthy flavor of peanuts and ate as much of these noodles as I could to enjoy the flavor. The recipe ebbs and flows each time I make it, as I use whatever vegetables or protein is in the kitchen. This makes it the perfectly adaptable, allergy-friendly recipe now as we're in the middle of COVID-19.
- 1 pound cooked noodles of choice
- 1 cup chicken stock
- ¼ cup peanut butter
- 2 teaspoons lemon juice
- 8 ounces ground pork
- 3-4 cups chopped vegetables
- 2 tablespoons chives, chopped
- Roasted peanuts & more chopped chives for garnish
- Cook noodles according to package directions and set aside.
- Whisk together the chicken stock, peanut butter and lemon juice in a small bowl. Set aside.
- Brown ground pork in a large sauté pan until cooked through.
- Add the vegetables and cook until about halfway done to your likeness.
- Add the reserved noodles and sauce. Cook until heated through. Serve immediately with roasted peanuts and chopped chives.
Note: I typically make this with rice noodles, but feel free to sub in any style of noodles or pasta you have. Ground pork, beef, chicken, shrimp or tofu are all great protein options for this recipe. Keep the dish vegan by just using veggies and tofu and swapping out the chicken stock for vegetable stock. Any mix of vegetables works well, it doesn't matter whether they're dried (rehydrate them before adding to the dish), canned, fresh, or frozen. Most importantly, keep it allergy-friendly by swapping out the peanut butter for any seed or nut butter that's safe for you.