Veggie Peanut Noodle Salad
Looking for something light, zesty and full of crunchy veggies? This Veggie Peanut Noodle Salad checks all the boxes, plus, yeah, the feel-good carbs box. Simple to make and perfect for the abundance of produce we get to enjoy this time of year, you may find yourself returning to this satisfying dish again and again.
Veggie Peanut Noodle Salad
10-ounces sugar snap peas
16-ounces spaghetti pasta, regular or gluten-free
2 red or orange bell peppers, seeded and thinly julienned
2 carrots, peeled and thinly julienned or peeled into strips
6 scallions, sliced (reserve sliced green ends for optional garnish)
½ cup smooth or crunchy natural peanut butter
¼ cup rice wine vinegar
¼ cup tamari or soy sauce
2 teaspoons garlic, pressed or finely minced
2 teaspoons fresh ginger, peeled and grated
½ cup water
Sesame seeds, peanuts (whole or crushed), scallion greens for garnish (optional)
Bring a large pot of water to boil.
Boil the sugar snap peas for three minutes or until bright green. Scoop out, leaving the water boiling. Add the drained sugar snap peas into a very large bowl.
Cook the pasta. As the pasta is cooking, add the peppers, carrots and scallions to the bowl with the sugar snap peas. In a small bowl, stir together the peanut butter, rice wine vinegar, tamari, garlic and ginger. Add the water and stir until smooth.
Drain the pasta when ready and add to the bowl along with the peanut sauce. Stir until combined and allow to chill in the refrigerator for one hour or more for the flavors to meld. Stir through with a fork before serving. Serve with optional sesame seeds, peanuts and scallion greens for garnish.
Main, Pasta, Asian, Peanut, Peanut Butter, Main Dish, Main, Entrée, Protein
Looking for something light, zesty and full of crunchy veggies? This Veggie Peanut Noodle Salad checks all the boxes, plus, yeah, the feel-good carbs box. Simple to make and perfect for the abundance of produce we get to enjoy this time of year, you may find yourself returning to this satisfying dish again and again.
Veggie Peanut Noodle Salad
10-ounces sugar snap peas
16-ounces spaghetti pasta, regular or gluten-free
2 red or orange bell peppers, seeded and thinly julienned
2 carrots, peeled and thinly julienned or peeled into strips
6 scallions, sliced (reserve sliced green ends for optional garnish)
½ cup smooth or crunchy natural peanut butter
¼ cup rice wine vinegar
¼ cup tamari or soy sauce
2 teaspoons garlic, pressed or finely minced
2 teaspoons fresh ginger, peeled and grated
½ cup water
Sesame seeds, peanuts (whole or crushed), scallion greens for garnish (optional)
Bring a large pot of water to boil.
Boil the sugar snap peas for three minutes or until bright green. Scoop out, leaving the water boiling. Add the drained sugar snap peas into a very large bowl.
Cook the pasta. As the pasta is cooking, add the peppers, carrots and scallions to the bowl with the sugar snap peas. In a small bowl, stir together the peanut butter, rice wine vinegar, tamari, garlic and ginger. Add the water and stir until smooth.
Drain the pasta when ready and add to the bowl along with the peanut sauce. Stir until combined and allow to chill in the refrigerator for one hour or more for the flavors to meld. Stir through with a fork before serving. Serve with optional sesame seeds, peanuts and scallion greens for garnish.
Main, Pasta, Asian, Peanut, Peanut Butter, Main Dish, Main, Entrée, Protein