Please use your noodle and make this dish!

Hey there! I’ve always been a fan of using peanut butter in savory ways, and this dish (made in the Instant Pot® (IP) of course) is no exception. I just love how quickly and easily this recipe comes together, and how satisfying it is once you dig in. Enjoy!

Instant Pot Peanut Butter-y Noodles with Vegetables
(Serves 6-8)

Ingredients
1/2 cup peanut butter
5 fluid ounces tamari (or soy sauce)
2 fluid ounces maple syrup
1 inch fresh ginger, peeled and chopped
2 garlic cloves, chopped
32 fluid ounces water
8 ounces brown rice pasta fettuccine
1 large red bell pepper, chopped
4 ounces snow pea pods, halved
1 teaspoon olive oil
Salt and pepper
3 eggs
3 full green onions, chopped
For garnish
Cilantro, chopped
Peanuts, chopped

Instructions
1. In a small bowl, mix together peanut butter, soy sauce, maple syrup, ginger and garlic.
2. Pour water into IP.
3. Break fettuccine in half and spread around inside the IP.
4. Place IP lid on, set to sealing, and cook on Manual, High Pressure for 0 minutes.
5. Once the IP beeps after the cook cycle, naturally release the pressure for 10 minutes. Then carefully release the rest of the pressure.
6. Remove the IP lid and drain the noodles. Rinse noodles with cold water.
7. Place the pot insert back into the IP, set to Sauté and pour in the olive oil.
8. Add in the bell pepper and snow pea pods and season with salt and pepper. Sauté the vegetables for about 3-4 minutes.
9. Push vegetables to the perimeter of the pot, add in the eggs to the middle of the vegetables and stir to scramble.
10. Add in the peanut sauce and cook for 4 minutes. Then add in the noodles and green onions.
11. Serve garnished with cilantro and peanuts.

This dish is truly delightful on it’s own, but one thing I did to ‘beef up’ this dish a bit more was thrown in some tofu I had cubed and roasted previously. Not necessary, but definitely a delicious, filling addition.

Now, moving on to our nutrition highlight. Today, we’ll focus on another veggie that doesn’t see much of the limelight, but still offers a number of nutrients. It’s the. . .

SNOW PEA

Snow peas contain
Calcium: helps blood movement within the blood vessels of the body, important for proper muscle and nerve function, is integral in the release of certain hormones and enzymes, and is necessary for bone (including teeth) strength
Fiber: improves digestion and/or decreases blood cholesterol
Iron: used to make hemoglobin and myoglobin which are critical for oxygen transport throughout the body; also required for many hormones and the structure of our connective tissue
Manganese: critical component of enzymes involved in antioxidant function, bone development, metabolism, and wound healing
Vitamin C: acts as an antioxidant (protect cells from damaging molecules [‘free radicals’]), is a requirement for collagen production, and is important for some neurotransmitter synthesis

So, that’s all for now. Please feel free to ask questions about my experience with the IP, Weekday Vegetarianism, snow peas, general nutrition or whatever! See you next time!

References:
1. https://www.webmd.com/food-recipes/vegetable-month-peas#1

2. https://www.fruitsandveggiesmorematters.org/snow-peas-nutrition-selection-storage
3. https://ods.od.nih.gov/factsheets/Calcium-Consumer/ 
4. https://ods.od.nih.gov/factsheets/Iron-Consumer/
5.  http://lpi.oregonstate.edu/mic/minerals/manganese
6. https://ods.od.nih.gov/factsheets/VitaminC-Consumer/

Disclaimer:
Any content you find on Sunny Seeds Nutrition Blog is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you have regarding a medical condition.

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