I have been so obsessed with the show Young and Hungry lately. It’s on “real TV” but I only discovered it when it came on Netflix. It is the dumbest, cutest show ever, and I just cannot get enough! I will say, it can get annoying to watch all the purposefully orchestrated mishaps and miscommunications, but that’s why we come back and watch each week, right? Well, for me it is more like binge-watching the entire season in a week. 😉 😉
In any case, while you are binge-watching whatever your favourite show is, you can prep and/or make this Peanut Noodle Pasta Salad by Tasty! I don’t usually make recipes I find on Facebook, but I saw this one and it looked delicious!! It also looked like the perfect make-ahead dish for work lunches. I used to eat Smart Ones on a regular basis, and while they feel way less processed (and are healthier) than the other frozen meal options, I just get tired of frozen meals, but at the same time, I don’t want to spend a ton of money and time making lunches.
Let’s just say – this dish takes a LOT of prep time. There is SO MUCH CHOPPING involved. I made this on a weekend and kept it in a huge bowl and everyday portioned it out into a small tupperware for lunch. It was actually pretty perfect for me, because my husband hates peppers and is also not a fan of Thai food, so I got to have it all to myself. I will admit, it got a little tiring after eating it 5 days in a row, but it was still tasty and a great meal to share with a large group if you don’t want to have it for lunches.
Peanut Noodle Pasta Salad
-1/2cu creamy peanut butter
-1/4cu soy sauce
-1/4cu rice vinegar
-1tbsp sesame oil
-1tbsp minced ginger
-3 cloves minced garlic
-2tbsp brown sugar
-1 Box Whole Grain Linguine (or any pasta will do)
-1cu carrots, finely cut into matchsticks
-2 cucumbers, shaved using vegetable peeler
-1 red bell pepper, thinly sliced into strips
-1 yellow bell pepper, thinly sliced into strips
-1/2 cup green onion, sliced
-1/4 cup cilantro, chopped
-1/4 cup peanuts, chopped
-Bring a large pot of lightly salted water to a boil. Cook pasta according to package instructions, then drain and run cooked pasta under cold water to cool.
-Meanwhile, in a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar.
-Combine pasta with sliced vegetables, then pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. -Garnish with chopped cilantro and peanuts.