Peanut Butter Lo Mein 

  This dish is so packed with yummy flavor! Oh my goodness! So good!

I find myself craving chinese food at least once or twice a month. Those salty, guilt filled cravings just happen. I rarely try and suppress them. I just go with it, indulge and exercise a bit harder the next day.

I do feel better however, when I’m able to recreate a common take out favorite here at home with vegetables I grew on the homestead and noodles made from scratch. This Peanut Butter Lo Mein is every bit as good (if not better) than the real deal. 

This lo mein is creamy, rich and packed with hearty vegetables. 

It has a salty punch to it which balances out the flavor of the peanutbutter perfectly.  

This dish is easy to make, although I admit, it does require a fair amount of ingredients. 

SO worth it, and in my opinion…why not build up your pantry? 

That’s one thing I truly believe in… A well st

Make this!  You’ll love it!
Start with fresh sweet onions, bell pepper, garlic, broccoli and parsley.  

 Saute them in 4 tbsp of butter with a tiny pinch of salt and pepper. The big salty flavor will come later on, from the soy sauce.  

 Be sure to start with the peppers and onions first, saute them for 3-4 minutes before adding the broccoli, garlic and half of the parsley.

Next add aji mirin, seasame oil, rice wine vinegar and soy sauce. Toss the vegetables to coat over medium heat. 

Next, add about 1/4 cup of creamy delicious peanutbutter. Stir it all together until the peanut butter is completely melted. 

Add a 1/4 cup of beef broth (chicken is fine too) and stir to combine. 

Add 1/2 lb of cooked spaghetti…I make fresh pasta… But boxed is great too! 

 Toss everything together and garnish with some more fresh parsley… 

This is fantastic served immediately, but holds up well in the crock pot too-on the warm setting. NOT LOW!

It’s a really great side dish to bring to a party or make an hour or two ahead of time at home, and focus on the next course.

Peanut Butter Lo Mein|

30 minutes, serves 6

  • 1/2 lb of fresh or dried spaghetti 
  • 2 bell peppers, sliced into strips
  • 1/2 a sweet onion, sliced into thin slices
  • 1 cup of chopped broccoli flowerets 
  • 3 cloves of garlic, minced
  • 1/4 c parsley, chopped
  • 1/4 c peanut butter
  • 1/4 c soy sauce 
  • 1/4 c beef stock 
  • 1 tbsp aji mirin 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp sesame oil
  • 4 tbsp butter
  • A pinch of salt and pepper 

Saute the onions and peppers in the butter for 3-4 minutes. Add a pinch of salt and pepper.

Add the remaining broccoli, garlic and half of the chopped parsley. 

Cook for another 5 minutes. Add the soy sauce and oils. Stir to combine and saute for another 1-2 minutes. 

Add the beef stock and peanut butter. Stir until melted and incorporated with all of the vegetables and sauces. 

Toss your cooked pasta in with the vegetables and sauce.

Garnish with parsley, serve and enjoy!