Spicy Noodles with Vegetables and Peanut Sauce

This is a true favourite in our house. But why wouldn’t it be? It has peanut butter!

I love how easily it comes together, and how you can alter it to the veggies you have on hand.

I’ve adapted the original recipe from Johanna Burkhard’s 400 Best Comfort Food Recipes.

Serves 6

INGREDIENTS

Sauce
1/2 cup peanut butter
2/3 cup water
4 Tbsp soy sauce
4 Tbsp lime juice
2 Tbsp packed brown sugar
1/4 tsp hot red pepper flakes or to taste
2 Tbsp sesame oil

2 Tbsp vegetable oil
1 Tbsp fresh minced gingerroot
2 cloves garlic, minced
1 yellow squash, cut into thin strips*
1 medium sweet potato,  cut into 2-inch pieces*
1 bell peppers (any colour), cut into thin strips*
12 oz linguine, broken into thirds

*you can use any combination of veggies.

DIRECTIONS
In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame oil. Stir over medium heat until mixture is warm and smooth. Set aside.

In wok or large nonstick skillet, heat oil over high heat. Add ginger, garlic, and vegetables and cook, stirring occasionally until vegetables are just tender-crisp. Stir in peanut sauce until heated through.

Meanwhile, in a large pot of boiling salted water, cook linguine until tender but firm. Drain and return to pot. Toss with vegetables and peanut sauce until well coated; sprinkle with cilantro. Serve warm or at room temperature.