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.
Sweet and Sour Noodle Salad
- 2 tbsp nut butter or seed butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 1 tbsp sesame oil
- 2 tbsp neutral oil
- 1 lb spaghetti cooked and drained
- 1 cup carrots (shredded)
- 1 8-ounce can sliced water chestnuts
- 1/4 cup fresh cilantro (chopped)
- 2 green onion chopped
- In a small bowl, whisk together the nut butter, soy sauce, lime juice, rice vinegar, honey, and red pepper flakes. Whisk in oils. Set aside.
- Cook the spaghetti in a large pot of salted, boiling water, according to package directions. Rinse and drain.
- Transfer the noodles to a large serving bowl. Add the sauce, carrots, water chestnuts, cilantro, and scallions.
- Serve hot or cold.