I have not always been a fan of peanuts or peanut butter. But now, I can’t live without it. We go through peanut butter so quickly in our house where I now buy the huge tubs. This was a quick and simple recipe that I came up with one night when I needed to use up the produce in the fridge. And it uses the same peanut sauce recipe I used to make last year’s summer roll recipe.
The best thing about this recipe is you can eat it cold or hot. So perfect for the cold winters or hot summers. And it’s a fast, last minute recipe.
And this recipe is all about taste. You may have to play around with the measurements of the sauce to get the taste that you like. I’m not a garlic person so I usually put less.
- 1/2 box spaghetti or angel hair noodles
- 2-3 yellow squash, cubed
- 1 – 1 1/2 cup snow peas
- 2 cups medium or large cooked shrimp (can substitute with chicken or steak pieces)
- 1/3 cup peanut butter
- 1-2 teaspoon garlic, minced
- 4 tablespoons hoisin sauce
- water, enough to make the sauce creamy
1. Cook noodles according to box directions. Use wheat noodles for a healthier choice. Drain then set aside.
2. In a small bowl, make the peanut sauce by adding the peanut butter, garlic, hoisin sauce and enough water to the right creamy consistency (not too runny). Taste it to make sure it’s good to your taste. Set aside.
3. In a wok, put in about 2 tablespoons of vegetable oil. Heat the oil on medium heat then toss in snow peas and squash. Cook for a minute or two while stirring it often.
4. Toss in the noodles and cooked shrimp. Mix well. Add the sauce, stir well until sauce is well mixed with the noodles, vegetables and shrimp.
» Tell me… What did you have planned for dinner tonight?