Disclaimer: I was compensated by SunButter, as usual, all opinions are mine alone!
I’m back with another quick and easy dinner/lunch recipe! This super quick and easy scallion noodle recipe is a great go- on those busy nights where you’re looking for something simple but extremely flavorful! The best part is these noodles is that it’s peanut-free!
I partnered with SunButter to show off how versatile their sunflower butter can be! Using SunButter is a great way add extra flavor to my sauce along with added health benefits! Most people think about using sunflower butter in sweets, but it’s also great to use in Asian food!
SunButter is made from ground roasted sunflower seeds and is top 8 allergen free! Here in Northern California, you can find Sunbutter at your local Safeway and Whole Foods. I used their Natural Crunch sunflower butter to make my sauce because I like to have a little texture in my dish!
Another great advantage in using sunflower butter is that it’s silky smooth, which means no microwaving to loosen it up for a sauce! Since SunButter uses roasted sunflower seeds, you still get that nutty flavor. I actually preferred the flavor of the sunflower butter over peanut butter!
Depending on how lazy you want to be, you can just make the noodles or make it a heartier meal by adding veggies to it! I topped mine with some watermelon radish and carrot ribbons, but feel free to add any type of steamed or sauteed veggies that you like! Next time I want to add broccoli and edamame!
I mean in the time it took you to read this post, you could be halfway through making this dish! It’s so easy- give it a try!
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10 Minute Scallion Noodles (Peanut-Free)
- Total Time: 10 minutes
- Yield: 1- 2 servings 1x
Ingredients
- 2 tbsp sunflower butter
- 1 tbsp soy sauce
- 1/2 tsp crushed red chili flakes
- 2 garlic cloves, minced
- 1 tsp toasted sesame paste or tahini
- 3 tsp toasted sesame oil
- 1/4 cup warm water
- Sriracha to taste
- 2–3 scallions, thinly sliced
- black sesame seeds
Instructions
- Put a saucepan of water on the stove to boil.
- While the water is heating up, mix sunflower butter, soy sauce, red chili flakes, minced garlic, sesame paste, sesame oil, warn water and Sriracha in small bowl. Stir well.
- Add the noodles to the boiling water and cook the noodles according to the package and strain. Wash with cold water and return the noodles into the empty saucepan. Add the sunflower butter sauce to the noodles and gently toss the noodles until they are well coated.
- Serve garnished with scallion and black sesame seeds. Feel free to add steamed/sauted veggies to make it heartier!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
