WbLL- what boredom looks like...

Maybe a peanut butter and pasta combination isn’t as American as a PB&J, but you will find it just equally as satisfying. Whether for a quick lunch or a side dish for an asian-inspired meal, a bit of ginger, veggies and peanuts can go a long way. Here is the recipe:

1 Package lo mein or wheat noodles

½ cup green onion , chopped

2 cup finely shredded carrot

1 cup mushrooms

2 cup shredded lettuce (Romaine)

 3 tablespoons minced fresh garlic

1 tablespoon grated ginger

2 tablespoon honey

¼ cup organic peanut butter

¼ cup soy sauce

3 tablespoons red wine vinegar

½ tablespoon crushed red pepper

¼ cup water

Oil

Boil the pasta until tender (al dente) and drain. Toss the noodles with a little bit of vegetable oil (two teaspoons) and set aside.

In a sauté pan (or wok), sauté the onions, ginger, garlic carrots and mushrooms in three tablespoons of olive oil (vegetable oil will do). Once the carrots are tender, add water, vinegar, soy sauce, red pepper flakes and honey and allow to cook for one minute. As mixture is simmering add the peanut butter and swirl around the pot until dissolved. Turn off the mixture, before adding the noodles and lettuce. Toss like a salad to incorporate and it is ready to serve. A sprinkling of chives is a nice touch.