Cold Peanut Noodles
A quick and easy recipe and great for leftover lunches!
Course
Entree
Servings
Prep Time
4
20
minutes
Cook Time
10
minutes
Servings
Prep Time
4
20
minutes
Cook Time
10
minutes
Ingredients
1/2
lb
whole wheat spaghetti noodles
or gluten free noodles
1/2
cup
natural creamy peanut butter
2
tsp
low sodium soy sauce
or coconut aminos
1
tsp
toasted sesame oil
1 1/2
tsp
chile garlic paste
1 1/2
grated fresh ginger
1
tsp
minced garlic
1/3
cup
water
or feel free to use coconut milk
shredded bok choy
grated carrots
toasted sesame seeds
Instructions
Cook spagetti noodles according to package.
Whisk together peanut butter, soy sauce, toasted sesame oil, chile garlic paste, ginger. Thin with water (or coconut milk).
Toss sauce with pasta and thin with more water if necessary.
Serve topped with shredded bok choy and carrots and sesame seeds. Can dress with a little more soy sauce, rice vinegar or toasted sesame oil.
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