Description
Vegetarian (or not), healthy protein and a rainbow of vegetables. What’s not to love? Peanut Noodles are awesome.
Ingredients
- 12 ounces, weight Dried Spaghetti
- ½ whole Red Bell Pepper (or Any Color/combo)
- ¼ whole English Cucumber, Sliced Into Half Moons
- 1 cup Grated Or Julienned Carrot
- ¼ cups Chopped Cilantro
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Toasted Sesame Seeds, For Garnish (optional)
- 2 whole Scallions, Thinly Sliced, For Garnish (optional)
- ¾ pounds Thinly Sliced Cooked Chicken Or Whole Cooked (21-30 Count) Shrimp (optional)
- FOR THE SAUCE:
- ¼ cups Tahini
- ¼ cups Peanut Butter
- 1 Tablespoon Minced Ginger
- 2 Tablespoons Soy Sauce
- 1 teaspoon Chile Garlic Sauce
- 2 cloves Garlic, Minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Rice Vinegar
- ¼ cups Hot Water, Or More
Preparation
Cook pasta according to package directions. Meanwhile, prep veggies.
In a 2-cup measuring cup or a bowl, mix all sauce ingredients. You can take the hot water out of the pasta pot. Stir until mixed and smooth.
Drain pasta thoroughly and then put in a large mixing bowl and toss with the sesame oil. Pour sauce over and toss until thoroughly coated. Add additional water if necessary to make a good coating consistency. Adjust chile paste and soy sauce to taste.
Toss with veggies and cilantro, adding optional protein if desired.
