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From the Pantry Peanut Noodles for Budget #SundaySupper – Supper for a Steal

When you think of budget meals what comes to mind? For me it is a meal I can easily throw together with what I have in the house or on super sale at the grocery store. There are some weeks where I busted my grocery budget the week before so I try to avoid the grocery store all together the next week. Those weeks I have to get creative in the kitchen. It’s a good thing I always have plenty of pasta in the pantry and vegetables in the freezer.

From the Pantry Peanut Noodles - Supper for a Steal

This recipe for pantry peanut noodles is tasty and flexible. You can add in almost any vegetable you have on hand, fresh or frozen, either work perfect. I had broccoli and green beans in the freezer the night I made this. Bok choy, peppers, edamame, sliced carrots, you are bound to have something that could work in this.

Peanut Noodles - Supper for a Steal

If you are in need of a quick lunch or dinner, run don’t walk to your pantry. Every ingredient in this recipe can always be found in my pantry. Plus I love having a go to dish that isn’t boring. Sure I could make pasta with marinara or alfredo sauce at any given moment, but this dish is a little exotic, out of the ordinary and definitely not a boring budget dinner.

From the Pantry Peanut Noodles
Cook time
Total time
Serves: 2-3
  • 2-3 cups vegetables (I used frozen broccoli and green beans)
  • 8 oz linguini
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • ¾ tablespoon lime juice
  • 1 tablespoon sesame oil
  • 2 cloves of garlic, minced
  • ⅛ teaspoon crushed red pepper flakes
  1. Bring a large pot of salted water to a boil. Add vegetables and cook for 1-2 minutes. Strain and transfer to a large skillet or wok.
  2. Using the same water cook the pasta according to package directions. Drain and add to the wok.
  3. While the pasta is cooking whisk together the peanut butter, soy sauce, lime juice, sesame oil, garlic, and red pepper flakes in a bowl, until the sauce forms.
  4. Heat the skillet or wok to medium high heat and toss the pasta and vegetables with the sauce, until heated through. 2-3 minutes.

Adapted from Veggie Belly

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