I was going through my pantry last night to figure out what to cook for dinner. My soba noodles and PB2 were sticking out. I thought I could try to do some peanut noodles. I had asparagus, zucchini and green peppers on hand. I thought they would go perfectly together!

Asian Peanut Noodles
3 oz (dry) Buckwheat Soba Noodles
1 tbsp olive oil
1 clove garlic, minced
about 30 stalks asparagus (chopped into about 2″ sections)
1/2 green pepper (julienned 2″ sections)
1/4 zuchinni (julienned 2″ sections)
salt & pepper to taste
2 tbsp chicken stock

Peanut Sauce:
2 Tbsp PB2
1 1/2 Tbsp Teriyaki Sauce
1/2 tsp Ground Ginger
2 tbsp Water

Cook noodles according to directions then drain & set aside. In the same pot, heat olive oil over medium heat, and add asparagus, garlic, and chicken stock, then stir. In the meantime mix all the sauce ingredients in a small ramekin. After about the asparagus has been cooking for about 4 minutes, add green peppers and zucchini. Cook until tender (about 5 more minutes). Add salt & pepper until the veggies are well seasoned. Then add the noodles & peanut sauce to the pot and stir for about 30 seconds until well combined. You can enjoy it warm or stick in the fridge to chill.

Each serving has:
200 calories
6 grams of fat
7 grams of protein

This recipe tasted great! Plus its good for you. It makes about 3 side servings. I’m happy I can eat it for 2 more days. I ate mine last night with a few Cluckphrey Nuggets. Monday night…turkey patties here I come.