Peanut Butter noodles are one of Lil’ Foodie’s very favorite foods, and lo mein style made with fettuccine noodles is her favorite of all. I make several different versions of this peanut butter lo mein. This is about the simplest one and uses regular natural peanut butter (I sometimes use powdered peanut butter).
My daughter will polish of a huge plate of these noodles in a sitting, and will often look for more after. She has been a bit easier to get protein into lately with her love of yogurt pops & grilled chicken, but I still use peanut butter to sneak protein into dishes for her… and honestly, the happy face and little dance she does when she sees me making them is priceless.
- ½ lb. of dry fettuccine noodles
- ¼ cup orange juice
- ¼ cup crunchy peanut butter (natural)
- 2½ tbs. soy sauce
- 2 tbs. white vinegar
- 2 tbs. brown sugar (either light or dark is fine)
- ½ tsp hot chili sauce (more if you want it spicy)
- *optional* squeeze a wedge or two of lime juice into sauce
- 1 tsp oil
- ¼ cup sweet onions, sliced
- 1 clove of garlic minced
- Put on pot of boiling water for pasta. Cook the fettuccine to al dente.
- While the pasta is cooking, whisk together orange juice, peanut butter, soy sauce, vinegar, sugar, chili sauce and lime if you are using it.
- Heat oil in skillet over med-high, once hot add the onion and garlic. Stir fry, until onion is cooked, but still has a little firmness, not mushy, then add the noodles and stir fry for 2 minutes,
- Pour the sauce over noodles, and stir to coat, continue folding and mixing the pasta over heat for about a minute.
- Serve with a splash of soy or Ponzu sauce, or wedges of lime.