Spicy Peanut Noodle

Peanut butter is one of my all time faves.  My husband and I both eat a lot of it so I’m thankful I was never allergic (I would be devastated)!  In the last few years I’ve gravitated to the natural stir variety that packs a lot of punch without the added sugar.  I was so excited when I discovered PB2, the peanut butter powder. Naturally my first thought was to use the powder rather than regular peanut butter in my protein shakes to cut the fat. It also flavors my overnight oats so I can save the real-deal peanut butter drizzle for the finish. But that’s just scratching the surface.

But this ingenious little powder can do so much. I decided to make a peanut sauce that would be “guilt free” and flavorful. Peanut sauce can be pretty fat-laden.  I frequent a Thai restaurant in Charleston, SC that has a killer chicken satay but I know with every dip of my skewer that the sauce is most likely high in fat and calories.
This quick recipe will satisfy your peanut butter craving.  I chose soba noodles since they are a little thinner then udon and have healthy fiber from buckwheat flour. Great hot or cold leftover noodles make a great salad over greens and crunchy cabbage.

Recipe serves 2

4 tablespoons of PB2 powder
1/4 cup of unsweetened almond milk
1 tablespoon of soy sauce
1 tablespoon of worcestershire sauce
1 garlic clove, minced
2 tablespoons of brown sugar
1/2 tablespoon of rice wine vinegar
1 teaspoon of chili garlic sauce
1 tablespoon of chopped peanuts
1 teaspoon + 1/4 cup of chopped cilantro
4 oz of soba noodles
1 tablespoon of diced green onion
Toppings: Crushed peanuts, bean sprouts, toasted sesame seeds, lime wedge

Add first 9 ingredients plus 1 tsp of cilantro in a medium bowl and whisk until combined.  Bring a medium pot of water to a boil and add soba noodles and cook per package directions. Drain noodles and return to pain. Add sauce mixture to noodles along with green onion and remainder of cilantro.  Stir to combine.  Top with bean sprouts and crushed peanuts.