Noodles with Spicy Peanut Sauce
Serves: 2-4 people
Prep Time: 20 minutes
Cook Time: 15 minutes
1/2 12 ounce package whole wheat spaghetti
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper
1/4 cup unsalted natural peanut butter
1-3 tablespoons coconut milk
1 head fresh broccoli, cut in small chunks
1 red bell pepper, cut into thin strips
2 large carrots, peeled, and cut in small wedges
4 green onions, sliced diagonally
2 cups green or napa cabbage, shredded
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
Fill large pot with water. Cook spaghetti according to package directions. Once done, rinse with cold water, drain well, and set aside.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and cayenne pepper. Heat peanut butter in microwave for 15-35 seconds, until a light, smooth consistency and add to soy sauce mixture, combining well. Add coconut milk 1 tablespoon at a time until it is smooth, not thick or runny. Taste; may add more cayenne pepper if needed. Set aside.
In a large wok (or large frying pan), heat olive oil over medium heat. Add broccoli, bell pepper, and carrots, cooking 5-6 minutes or until broccoli turns bright green and carrots are tender, yet still firm. Add spaghetti noodles and cabbage, mixing well. Pour peanut sauce mixture over everything and stir well. Cook just until heated through. Toss green onions over everything, mix, then serve! Add salt and pepper to taste.
Prep Time: 20 minutes
Cook Time: 15 minutes
1/2 12 ounce package whole wheat spaghetti
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper
1/4 cup unsalted natural peanut butter
1-3 tablespoons coconut milk
1 head fresh broccoli, cut in small chunks
1 red bell pepper, cut into thin strips
2 large carrots, peeled, and cut in small wedges
4 green onions, sliced diagonally
2 cups green or napa cabbage, shredded
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
Fill large pot with water. Cook spaghetti according to package directions. Once done, rinse with cold water, drain well, and set aside.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and cayenne pepper. Heat peanut butter in microwave for 15-35 seconds, until a light, smooth consistency and add to soy sauce mixture, combining well. Add coconut milk 1 tablespoon at a time until it is smooth, not thick or runny. Taste; may add more cayenne pepper if needed. Set aside.
In a large wok (or large frying pan), heat olive oil over medium heat. Add broccoli, bell pepper, and carrots, cooking 5-6 minutes or until broccoli turns bright green and carrots are tender, yet still firm. Add spaghetti noodles and cabbage, mixing well. Pour peanut sauce mixture over everything and stir well. Cook just until heated through. Toss green onions over everything, mix, then serve! Add salt and pepper to taste.
