This recipe is loosely based - very loosely - on a recipe in "150 Vegan Favorites" by Jay Solomon. I basically changed the noodles, changed the vegetables, and left out the cilantro (didn't have it). Really, the sauce is almost the same, and my 3-year old said 'Yummy noodles!'
Javanese Peanut noodles
8 oz whole wheat spaghetti: 0.60
1/3 cup natural creamy peanut butter: 0.50
1/4 cup low sodium soy sauce: 0.50
1 tsp sesame oil (toasted): 0.07
juice of 1 lime: 0.15
1 red bell pepper, cut into strips: 1.00
1 Tbsp grated ginger: 0.05
4 scallions, sliced: 0.15
1 small squash, julienned: 0 (was in the garden)
1 cup shredded cabbage: 0.06
1 T canola oil: 0.03
Total: $3.11 for five 1-cup servings, or $0.62 per serving
Boil the spaghetti according to package directions.
Meanwhile, heat the oil in a nonstick pan to medium high. Add cabbage and ginger and stir-fry 2 min.
Add bell pepper, scallions, squash, and stir-fry 4-6 min.
In a measuring cup, stir together peanut butter, lime juice, soy sauce, and sesame oil.
Add sauce to veggies. When pasta is done, drain and add to veggies and sauce.
2 comments:
.62 cents a serving! Wow! Healthy too. This will definitely go into my rotation. Thanks for doing all the work of pricing out the ingredients. It's amazing how much more helpful our citizen-blogs are than the articles you find in "ladies magazines." Your blog is very helpful to me.
Thanks! It also helps that I shop around for ingredients...that's a big part of it. Combine the price of ingredients with the TYPE of ingredients, and voila! Cheap healthy meal.
This tastes really good the next day too.
Post a Comment