This peanut butter-flavored dish is a cinch to throw together. So convenient on a weeknight or when you’re just lazy. Just boil a pot of water, saute some vegetables and whisk together some sauces from your pantry. Dinner is served!

Vegetable Whole-wheat Noodle Bowl

Serves:2 | Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Ingredients:

For noodle bowl:

• 2 nests of whole wheat noodles
• 1 Tbsp vegetable oil
• 2 cloves of garlic, finely chopped
• 1 small red bell pepper, cut into 2 inch thin strips
• 1 small head of broccoli, cut into florets
• Pinch of salt
• Freshly cracked pepper, to taste
• 1 small bunch of scallions (spring onions), finely chopped
• 1 Tbsp lightly toasted white sesame seeds*, for topping

*You may use toasted peanuts too instead.

For sauce:

• 3 Tbsp peanut butter
• 1 Tbsp white wine vinegar
• big pinch of red pepper flakes
• 2 Tbsp of hot water (or a little more to achieve a thin yogurt-like consistency of sauce)

Directions:

1. Boil a medium sized pot of water. Add the whole wheat noodles and cook according to the package instructions. Drain and set aside.
2. Heat a pan over medium high heat. Add oil and sauté  garlic for about 30 seconds. Add red pepper and broccoli to the pan and sauté for another 5 minutes over medium high heat. Season with salt and pepper.
3. Whisk together all the ingredients for sauce, adding the hot water in increments at the end. You are going for a thin yogurt-like consistency.
4. Once the noodles are cooked and drained, toss together the noodles, sautéd vegetables and scallions.
5. Portion into small bowls and top with a generous sprinkling of sesame seeds. Serve immediately.