Peanut Noodles

   Top Ramen is one of those staples that always seems to be in our cupboard, however, since I am the only vegetarian in my family it's all chicken flavored. As they say, necessity is the mother of invention and when I'm hungry and want something relatively quick and easy instant noodles seem logical. Therefore, I created this recipe for Peanut Noodles one day and they've become a go-to recipe for a quick dinner or lunch. 

Ramen Peanut Noodles

          2 packages of Ramen noodles 

          1 bell pepper, julienned

          1 cucumber, peeled and julienned

          1 cup julienned baby carrots

For the sauce:

          1/2 cup peanut butter 

          1/4 soy sauce

          1/3 cup warm water

          2 tbsp rice wine vinegar

          1 tbsp sesame oil

          2 tsp honey

          1 tsp Sriracha (or more if you're feeling dangerous)

                                                             Makes about 4 servings

   Set a pot of water to boil. While waiting for the water to heat, chop the bell pepper, cucumber, and carrots into thin strips and place in a large bowl. In a small bowl mix the peanut butter (you can use smooth or chunky), soy sauce, warm water, rice wine vinegar, sesame oil, honey, and Sriracha until well blended. Boil the Ramen noodles for 3-4 minutes until soft then drain and place in the large bowl with the vegetables (the dish is good warm or cold, if you prefer cold peanut noodles like I do, just rinse the ramen in cold water before adding). Add about half the sauce and toss until the noodles and veggies are coated. Add more sauce to taste, or keep the other half in the fridge for another day. Feel free to add any other veggies that you happen to have like snap peas or cabbage, or add peanuts or green onions to garnish.