I can’t believe we haven’t shared this one with you yet. I’m convinced you’ll quickly adopt it as a staple meal. This Basic Peanut Stir Fry made an appearance on our weekly menu especially frequently when I was in grad school when money and time were hard to come by. But you don’t have to be in a pinch for this savory, peanut-y bowl of goodness to come to the rescue. It’s still in frequent rotation at our house.
I evaluate the ease of a recipe based on it’s components: Does the sauce/flavoring come together easily? (yep! just pour and stir) Is the protein easy to make? (uh-huh, just dump it in) Does the grain cook quickly? (yes! pasta boils in just a few minutes.) Veggies are a non-negotiable in every meal, but if you’re really in a rush, skip the fresh and go with frozen! Bonus: the ingredients are easy to keep on-hand, so no special trips to the store. We think you’re going to dig this no-fuss, cheap and easy meal.
- 2 servings whole wheat spaghetti noodles
- 1 cup frozen shelled edamame beans
- 1 onion, diced
- 1 large zucchini, sliced
- 2 carrots, sliced
- 2 tablespoons peanut butter
- 2 tablespoons full-fat coconut milk
- 1 tablespoon soy sauce
- juice of 1 lime
- Salt and pepper to taste
- peanuts, crushed
- crushed red pepper
- green onions, sliced
- Boil noodles according to the instructions on the package.
- In a sauté pan, warm 1 tablespoon of water over medium heat. Add diced onion and sauté until translucent, adding more water as needed to prevent onions from sticking. Add zucchini and carrots. Cook until vegetables are tender.
- While vegetables cook, prepare sauce. In a bowl, combine all sauce ingredients and whisk until smooth.
- When vegetables are tender, add cooked pasta, edamame, and sauce to the skillet with the vegetables. Toss and cook over low heat until all ingredients are hot. Season to taste.
- Top with optional crushed peanuts, sliced green onions, and crushed red pepper flakes.