![1-peanutnoodles](http://static2.refinery29.com/bin/entry/898/x/1097214/1-peanutnoodles.jpg)
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
Scallion
Eggplant
Shiitake mushrooms
Sesame seeds
Crushed peanuts
Directions
1. In a small bowl, mix together the ingredients for your peanut sauce.
![3-peanut-lettucewraps](http://static3.refinery29.com/bin/entry/d6f/x/1097215/3-peanut-lettucewraps.jpg)
Day 2: Spicy Peanut Lettuce Wraps
Leftover peanut noodles
Lettuce cups
Sriracha
Crushed peanuts
Ponzu sauce for dipping (or 1/2 soy sauce, 1/2 rice vinegar)
Directions
Place leftover noodles in lettuce cups, and add Sriracha and more crushed peanuts on top.
Dip in ponzu sauce, and enjoy!
![5-peanutnoodles2](http://static1.refinery29.com/bin/entry/145/x/1097217/5-peanutnoodles2.jpg)
Leftover peanut noodles
Rice spring-roll wrappers
Mushrooms
Basil and mint
Avocado slices
Ponzu for dipping
Directions
1. Heat skillet to medium. Add a little bit of oil, and cook mushrooms until browned and soft.