Easy Peanut-Ginger Noodles in a round white bowl with wooden chopsticks with fresh ginger in the background

Easy Peanut-Ginger Noodles

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Who hasn’t realized at 5:45 that they forgot to prep dinner? I certainly have. More than once. So often, in fact, that I created a delicious, quick, and healthy meal that uses pantry staples. My Easy Peanut-Ginger Noodles come together in the time it takes you to cook noodles and taste way better than anything you’ll order on an app or pull out of your freezer. Don’t tell anyone, but sometimes I forget to make dinner on purpose so that I have an excuse to make this dish!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

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TOTAL TIME:

40 minutes

INGREDIENTS

Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste

Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)

DIRECTIONS

1. In a small bowl, whisk together sauce ingredients. Set aside.

2. Cook the pasta according to the package directions.

3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.

4. Drain the pasta.

5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.

6. Serve immediately with additional red pepper flakes, as desired.

This Recipe Serves 6

INGREDIENTS

Peanut Sauce:
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 tablespoon Rice Vinegar (can substitute with Apple Cider Vinegar)
2 teaspoons Shoyu (or Soy Sauce or Tamari)
1 ½ teaspoons Freshly Grated Ginger
¼ cup Warm Water
Red Pepper Flakes, to taste

Noodles:
1 box Cappello’s Fettuccine (or 9 ounces Pasta of choice)
8 ounces Veggies (Frozen Stir Fry Veggies, Snap Peas, Carrots, Mushrooms, whatever you have on hand)

DIRECTIONS

1. In a small bowl, whisk together sauce ingredients. Set aside.

2. Cook the pasta according to the package directions.

3. Add in the fresh veggies to the pasta water during the last minute to cook. If using the frozen veggies, pre-cook before adding to pasta.

4. Drain the pasta.

5. Combine the pasta and veggies with the peanut sauce and toss gently to coat.

6. Serve immediately with additional red pepper flakes, as desired.

This Recipe Serves 6

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