Peanut Butter Noodles:
8-10 oz noodles (my mom usually uses fettuccini, but any will work!)
green onions, sliced (reserve about 2 tbsp sliced green tops for garnishing)
broccoli, carrots, peppers (really, any veggies you choose)
2 tbsp sesame oil (if you don't have it vegetable oil works)
1 tsp minced fresh ginger root
1/3 c peanut butter
1/4 c soy sauce
1/4 c hot water
1 tbsp cider vinegar
1 tsp white sugar
1/4 tsp crushed red pepper flakes
Cook pasta according to package directions and drain. While they're boiling, in a non-stick skillet, add oil, onions, and other veggies and saute over low heat until tender. Add the ginger and cook, stirring, for 1-2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. In your serving bowl, mix the sauce and the noodles. Garnish with green tops.
Peanut Butter Chicken:
Stephanie at Crockpot365 has a great recipe for Peanut Butter Chicken made in a slow cooker.