A rich, creamy peanut sauce makes this easy, budget-friendly dish intoxicatingly good. Look for the purple Co+op Basics shelf tags identifying budget-friendly ingredients!
Total cost: $9.65
Cost per serving $2.41
- 1 pound Field Day spaghetti (Co+op Basics)
- 2 carrots, cut into matchsticks
- 1/2 red bell pepper, cut in strips
- 4 cups thinly-sliced purple cabbage
- 1/4 cup smooth Field Day peanut butter (Co+op Basics)
- 2 tsp soy sauce
- 1 Tbsp lime juice
- 1/4 cup Field Day coconut milk (Co+op Basics)
- 1/4 cup water
- 1 pinch red pepper flakes
- 1 tsp toasted sesame oil
- In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.
- Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.
- Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.
Noodles with peanut sauce is a family favorite, served warm or cold, and it’s just as good the next day, too. Substitute almond or other nut butters for those with a peanut allergy.