Ingredients
- ounce swhole wheat pasta(or soba, ramen, or rice noodles)
- scallions, thinly slice d
- small bell peppers, cored and very thinly slice d(I used one red, one yellow)
- cup julienned carrots
- cup shredded red cabbage
- cup chopped fresh cilantro(loosely packed)
- optional toppings: finely chopped peanuts, cilantro, green onions, lime wedges, and/or toasted sesame seeds
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup lime juice
- tablespoon stoasted sesame oil
- to2 tablespoon shoney, to taste
- tablespoon chili garlic sauce
- tablespoon grated fresh ginger
- large clove garlic, pressed or finely minced
Instructions
- Make the peanut sauce. Whisk together all ingredients in a small mixing bowl until combined. Taste and sweeten with additional honey if desired.
- Cook the pasta. Cook the pasta in a large stockpot of salted boiling water until just barely al dente. (Try to avoid overcooking the noodles.) Transfer 1/2 cup of the starchy hot water to the peanut sauce. Reserve an additional 1/2 cup of the starchy water and set it aside for later. Drain the pasta, then return it to the large stockpot.
- Toss. Add the scallions, bell peppers, carrots, cabbage, cilantro, peanuts and peanut sauce to the pot. Toss gently until everything is coated evenly in the sauce. If the sauce seems too dry, add in some of the reserved starchy water and toss to combine.
- Serve. Serve warm, garnished with your favorite toppings.
