The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
This has been my go-to “I don’t know what to make for dinner” dish for quite some time, and so I thought it was time to share it! It’s a great way to use up any vegetables that are beginning to spoil in your fridge and takes less than 15 minutes to prep.
Prep Time: 15 minutes
Sauce ingredients:
¼ cup natural peanut butter, smooth
¼ cup soy sauce
1-2 tsp sriracha (depending on spice preference)
1 tsp rice wine vinegar
Juice from 1 lime
1 tsp sesame oil
Other ingredients
1-inch fresh ginger, minced
2 cloves garlic, minced
¼ cup white onion, diced
Rice noodles
Vegetables of choice
Sesame seeds
Method:
- Combine all sauce ingredients in a small bowl and mix well. If needed, thin out the peanut butter with a bit of hot water to help mix it up. Set aside.
- Prepare rice noodles according to package instructions.
- Saute ginger, garlic, and onion until translucent and fragrant. About 3 minutes.
- Add vegetables of choice until tender, about 5-6 minutes, and then add noodles.
- Pour over the peanut sauce and mix until combined.
- Top with sesame seeds and enjoy!
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
