Leftovers…seems you either love them or hate them. Sure, it's convenient to cook a big pot of something and eat from it all week, but at some point that becomes just too boring. My solution is to make one recipe that will last, but change it up each day. It's quick, easy, and (hopefully) by night three, you won't be tempted to give in and call for takeout.
1-peanutnoodlesPhoto: Courtesy of Jeanine Donofrio.
Day 1: Peanut Noodles & Veggies

Peanut sauce:
1/4 cup peanut butter

1 1/2 tbsp sesame oil

1 tsp soy sauce

1 1/2 tsp rice vinegar or lime

1/2 tsp ginger

1/2 tsp Sriracha

water as necessary


Noodles & Veggies:
8 oz package soba noodles (or regular pasta noodles)
Red peppers



Shiitake mushrooms

Sesame seeds
Crushed peanuts

1. In a small bowl, mix together the ingredients for your peanut sauce.

2. Cook noodles until al dente.
3. Heat skillet to medium; add a little oil. Add the mushrooms and eggplant, and let cook for a few minutes until mushrooms become soft. Add the red pepper and scallions, and cook for a few minutes more. Add a splash of soy sauce if you wish.
4. Toss noodles with the peanut sauce, veggies, and top with sesame seeds and crushed peanuts.
3-peanut-lettucewrapsPhoto: Courtesy of Jeanine Donofrio.

Day 2: Spicy Peanut Lettuce Wraps
Leftover peanut noodles
Lettuce cups

Crushed peanuts

Ponzu sauce for dipping (or 1/2 soy sauce, 1/2 rice vinegar)

Place leftover noodles in lettuce cups, and add Sriracha and more crushed peanuts on top.
Dip in ponzu sauce, and enjoy!

5-peanutnoodles2Photo: Courtesy of Jeanine Donofrio.
Day 3: Avocado & Peanut Noodle Spring Rolls

Leftover peanut noodles

Rice spring-roll wrappers


Basil and mint

Avocado slices

Ponzu for dipping

1. Heat skillet to medium. Add a little bit of oil, and cook mushrooms until browned and soft.

2. Remove from heat; add a little soy sauce. Let cool to room temp.
3. Wrap ingredients in spring-roll rice wrappers and serve with ponzu for dipping.

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