The rich, peanut sauce is amazing. The fresh ginger and garlic give it just the right kick. Since you make this ahead and is served at room temperature, this dish is great for potlucks. Leftovers are great for lunch the next day.
If you want it to be gluten free, be sure to use wheat free tamari and gluten free noodles.
- 1 pound spaghetti or soba noodles, cooked according to package directions. If gluten free, use your favorite GF pasta (I used Quinoa Pasta and it was yum!)
- 4 cups chopped fresh vegetables. Choose 2 or 3 of your favorite (or what you have on hand) including carrots, snow peas, broccoli, cauliflower, or green beans.
- 1/2 of a red bell pepper, sliced into small, bite size strips
- 1/2 cup green onion, sliced into small, bite size strips
- optional - garnish with toasted sesame seeds or chopped fresh cilantro
- 1tsp chopped fresh garlic
- 1tsp chopped fresh ginger
- 6 tbl smooth peanut butter
- 1/4 cup tamari (or soy sauce)
- 1/2 cup vegetable broth or water
- juice from one lime
- 1 tbl sesame oil
- 1/4 tsp chili oil or ground red pepper (cayanne)
- Cook noodles according to package directions. Rinse and cool completely.
- Blanch vegetables (carrots, snow peas, broccoli, cauliflower, or green beans) for 2 minutes. Drain immediately and rinse with cold water. Drain well.
- Combine the sauce ingredients and mix well.
- In a large bowl, combine the noodles, vegetables, bell pepper, green onion, and sauce. Toss well.
- Serve room temp.