Quick Sunflower Seed Butter Noodle Stirfry

Sunbutter acts as a great replacement for peanut in this quick noodle stirfry. Quick, easy, and oh-so good!

This recipe is by far one of the quickest to pull together. Not only does it use up little bits of leftovers in your fridge, but it’s quick to prepare and it tastes great.

As part of our Pantry Challenge, I’m spending more time in the kitchen than I normally do, trying to make sense of the random bits we have about. Yesterday’s lunch was just that.

I had a few large handfuls of leftover spaghetti. It was half and half whole wheat and white pasta. The fam didn’t really go for the half and half. But, I realized that night that it needed stronger flavors to combat that wheatiness. It reminded me of buckwheat noodles I’d bought in the past for an Asian dish. So that was the direction we went.

And it was lovely, very much like the Peanut Butter Chicken that inspired it.

Peanut butter, or even almond, would be a lovely, more economical substitute for the sunbutter. This one, however, is for those with nut allergies, like my daughter, so I used sunflower seed butter. A little soy sauce, a splash of Nakano natural rice vinegar, and the juice of one lime add plenty of flavor and moisture to make this a delightfully light lunch or summer supper.

 

Disclosure: Nakano has provided me with sample product as well as compensation for my time spent writing this post. All opinions are my own. You can read more about Nakano and other simple ways to dress up everyday foods on their Facebook page and on twitter. And don’t forget to check out their pins on pinterest.

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Comments

  1. At first, I thought it was celery stalks in the photo, and I’m thinking they would blend in with no problem. I just made wheat spaghetti yesterday for something, and have half the package left over. I actually have all these ingredients (minus sunbutter but have both peanut and almond) so I might give this a try for lunch tomorrow. Thanks.

    • @Sandi,
      The celery did fit in with no problem, but I’m wondering if sunbutter is more liquidy than peanut butter? It was tasty, but really dry. :( I did pull it off the heat while mixing the noodles in so it shouldn’t have been overcooked.

      • @Sandi, yes, you’re right. Sunbutter is more like natural peanut butter than the conventional kind. It’s fairly thin. Good point.

  2. Thanks! This sounds really great. My son is also allergic to peanuts, so we have a ton of sunbutter around the house. Perfect meal.

  3. I actually did a Sub & Save on Amazon on the red lid of the Sunbutter brand – so we now have 6 jars. Otherwise I just pick up a jar of the yellow lid at Target for $4ish? I sometimes even have a $1 coupon.

  4. This sounds & looks really good. I usuall freeze my leftover pasta. I can thaw it & make this yummy dish for myself. No one else would try it. Can’t wait!

  5. Thanks for the great peanut free recipe.

    We get our Sunbutter from peanutfreeplanet.com The 5lb tub is $20.99

  6. We must share brainwaves or something. Just the other night I was thinking of FishChick’s nut allergy and wondered if you had ever tried substituting the nut butter for peanut butter in your noodles. Looks yummy!

    • Jessica says:

      @Janel, I’ve been meaning to try it for two years, but never have. This recipe is different, but I’m sure PB Chicken would work with sunbutter.

  7. Your noodles look yummy! My daughter is doing a home ec course this summer (we homeschool) and she has to put together her own cookbook. She was looking on Life as Mom for one of your recipes that we make. Later she told me that she found this great source for recipes. It’s called “Good Cheap Eats!”

  8. Thanks for the post. I made it tonight with peanut butter and added cauliflower and brocoli from my CSA.

  9. This looks good…and always a bonus when it’s quick and easy to make. Can’t wait to try it.

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