Easy Peanut Butter Noodles
These Easy Peanut Butter Noodles are perfect for Baby Led Weaning (BLW) with babies 6 months or older as an easy allergen introduction recipe.
Servings 4 people
- ¼ lb egg noodles
- 1 tbsp olive oil
- 2 tbsp ginger grated
- 2 large cloves garlic grated
- ½ cup natural Peanut butter
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- ½ c starchy cooking water
- White and black sesame seeds for garnish
To a large pot filled with boiling water, cook the noodles until just al dente. Before draining, scoop out about 1/2 cup of the cooking water and set it aside.
Add the olive oil to the pan over medium heat. Add the garlic and ginger and saute until fragrant, about 1 1/2 minutes. Take off the heat and add the noodles in, along with the peanut butter, rice vinegar and sesame oil. Start to toss the pasta with the peanut butter while adding the starchy cooking liquid a tablespoon or so at a time. Transfer to a platter and top with white and black sesame seeds, if desired.
Calories: 182kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 84mg | Fiber: 3g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 0.5mg