I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.
We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.
The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.
Let’s get started!
- 1 package of spaghetti noodles, cooked per package directions
- 1/2 cup fresh or frozen peas
- 1 cup julienned carrots
- 2 bunches of scallions/green onions
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup olive or avocado oil
- 1/4 cup peanut butter (I used smooth, but chunky is good too)
- 1 Tablespoon sugar
- 1/2 teaspoon sriracha sauce (more if you like it spicy)
- 1/2 teaspoon fish sauce
- 2 Tablespoons sesame seeds
- While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
- Dice/chop veggies and set aside.
- When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
- Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.
This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.
This salad will keep in the fridge for 3-5 days (if it will last that long).
If you need a crunch on your salad, top with a few teaspoons of diced peanuts.
This is an easy, decadent recipe that impresses guests.
Inspired by a friend’s brownie recipe that once fetched $100 at an auction, this dessert will disappear before your eyes. These brownies are so rich, so don’t forget the milk or cuppa Joe.
- 1 brownie mix
- Melted butter
- 1/2 cup peanut butter (your favorite variety)
- 1/2 bag (about 6 ounces) semi-sweet chocolate chips
- Mix up the brownie recipe per directions in the box. Substitute milk for water, and melted butter for oil in the directions. Use eggs as directed on the box.
- Bake brownies as directed.
- As soon as they are down, remove them from the oven and immediately top with peanut butter and chocolate chips.
- Allow PB and chips to melt atop the hot brownies, about 5-10 minutes.
- Using a silicone spatula, carefully mix and spread PB and melted chips to form and even layer a top the brownies.
- Once brownies have cooled to room temp, store them in the fridge for at least 1 hour prior to serving.
Makes 18 small brownies- these are very rich, and a little goes a long way.
- If you are Gluten Free, substitute your favorite GF brownie mix.
DUDE!! These cookies were specially requested and made for a potluck and man, did they evaporate.
Maple Bacon Peanut Butter Cookies
Makes 2 dozen cookies
- 1/4C. Coconut oil
- 1/4C. Peanut Butter
- 1/4c. Brown Sugar
- 1 Egg
- 1 T. Maple extract
- 1.5 C Kodiak Flapjack Mix
- 1 C. Oats
- 8 pieces of bacon, cooked, drained, and chopped
- In a mixing bowl, combine first 5 ingredients. Set aside.
- In a small bowl, combine the dry ingredients.
- Slowly combine the dry ingredients with wet ingredients until incorporated.
- Add chopped bacon pieces, and stir to combine.
- Drop rounded spoonfuls onto a greased cookie sheet (or use silicone baking pad.)
- Bake at 350 degrees for 8-10 minutes.
- Allow to rest on the cookie sheets for 1-2 minutes, then transfer to a wire cooling rack.