I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.
Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.
There are plenty of reasons to add peanut butter to lunch and dinner.
One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.
Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.
Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.
- 2 cloves garlic
- 1-inch ginger, chopped
- 1 1/2 lime, juiced (1/2 set aside and cut into 3 wedges for serving)
- 1 Tbsp. rice wine vinegar
- 1 tsp. honey
- 1/2 cup peanut butter
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. soy sauce
- 1-2 Tbsp. warm water
- 2 lg. carrots, shredded
- 1/4 head of red cabbage, shredded or thinly sliced
- 2 Tbsp. chopped cilantro
- 12 oz. soba noodles
- 2 Tbsp. peanuts, chopped, optional
- Sriracha, optional
- In a food processor, place garlic and ginger, and pulse until minced. Add lime juice, rice wine vinegar, honey, peanut butter, sesame oil, and soy sauce. Puree until smooth. Thin out with warm water, as needed.
- Toss shredded carrots and cabbage in a bowl. Add cilantro.
- Cook noodles according to package instructions. Drain, and then toss with veggies. Stir in peanut sauce. Serve with a wedge of lime and, if using, a sprinkle of chopped peanuts. Add Sriracha on the side, if desired.