I absolutely love stir-frys. They don’t take any special skills or crazy ingredients, they’re easy for even a novice cook to throw together, they taste incredible, and they’re quick. Granted, it might be an eternity compared to my 8-minute black bean soup, but this stir-fry is nevertheless one of the tastiest meals you could ever make in under 15 minutes.
In fact, one of the very first recipes I ever posted on 1IC was my Asian Vegetable Stir-Fry with sesame sauce and ginger and other wonderfulness. To this day, that’s one of my favorite recipes to make. It’s just a perfect combination of ingredients and flavors.
This dish, while an homage to that one, is all about the yummy peanut sauce. With just a few Asian-inspired ingredients shaken together in a mason jar, we can turn humble spaghetti noodles into something phenomenal. Combine it with a few crisp veggies and this stir-fry will taste so fancy and flavorful that no one could guess it only took you 12 minutes to make. Set your timer…
Makes 2-3 servings
- 12 oz whole wheat pasta
- 2 cups sugar snap peas
- 1 red bell pepper
- 1 cup sliced mushrooms
- 4 green onions
- 1/4 cup chopped cilantro
- 1/4 cup rice vinegar
- 3-4 tablespoons peanut butter
- 3 tablespoons soy sauce
- 1 green onion, minced
- 3-4 tablespoons water
Before starting, boil a stockpot of water and drop the pasta into the water with a pinch of salt once it reaches a boil. Note that this sauce doesn’t cover a whole 16 oz package of pasta very well, so I like to use about 3/4 a standard package, or about 12 oz.
Rinse the sugar snap peas and slice the other vegetables (bell pepper, mushrooms, and 4 green onions). Add them to a wok over medium heat with a splash of water. Cover and allow these to steam for several minutes. Reserve the cilantro for later.
To make the super-yummy sauce, combine all the ingredients from the second list (rice vinegar, peanut butter, soy sauce, minced green onion, and 2-3 tablespoons of water) into a mason jar, seal the lid, and shake vigorously until combined. That’s it.
Take four deep breaths. In-out. Inn-oout. Innn-ooout. Innnn-oooout. Okay:
The pasta should be al dente at this point, so quickly strain it but DO NOT rinse (rinsing pasta removes the outer starches that are essential for sauces to bind to the noodles). Quickly transfer the pasta to the wok with the steamed veggies and pour in the glorious peanut sauce. Stir everything together, remove from the heat, and add in the chopped cilantro. Done!