Peanut Butter Noodle Bowl
Weeknight takeout energy, pantry-door budget.
$10.50 total
Ingredients & Cost Breakdown
| 1 lb spaghetti | $3.89 |
| 1/3 cup peanut butter | $0.80 |
| 3 tbsp soy sauce | $0.34 |
| 1 tbsp rice vinegar or lime juice | $0.30 |
| 1 tbsp honey or sugar | $0.17 |
| 1 clove garlic, grated | $0.65 |
| 1 cup shredded carrots/frozen veg | $0.35 |
| 1/2 cup canned edamame or chickpeas | $1.15 |
| Crushed peanuts, red pepper flakes | $0.69 |
| Garlic bread, side | $2.16 |
| Total | $10.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb spaghetti
- 1/3 cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tbsp honey or sugar
- 1 head garlic
- 1 cup shredded carrots/frozen veg
- 1/2 cup canned edamame or chickpeas
- Crushed peanuts, red pepper flakes
- Garlic bread, side
How to Make It
- Cook noodles; reserve 1/2 cup pasta water.
- Whisk peanut butter, soy sauce, vinegar, honey, and garlic with a splash of hot pasta water until smooth.
- Toss noodles with sauce, adding more pasta water as needed to loosen.
- Fold in shredded carrots/veg and edamame or chickpeas.
- Top with crushed peanuts and red pepper flakes.
- Serve with garlic bread on the side.
No-Time-For-That Tip: This tastes even better cold out of the fridge the next day — make a double batch for lunch.
