![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
This dish is good for lunch or dinner. I like to make lots and have it for left overs for lunches. I always double.
| New Seasons Market |
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| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
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Ingredients
- 1 1/2 cup whole wheat noodles spelt noodles or buckwheat soba noodles
- 1/2 cup carrot shredded
- 1 green onion finely sliced
- 2 Tbls peanuts chopped (optional)
- 1/2 cup cucumber sliced into rounds, then cut into quarters
- 1 Tbls cilantro chopped
- 1/4 cup nut butter
- 1 Tbls sesame oil
- 2-3 tsp honey
- 2 Tbls soy sauce
- 1 Tbls brown rice vinegar
- 2 tsp grated fresh ginger
- 1/2 cup coconut milk
Ingredients
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Instructions
- To make nut butter sauce (about 1 cup) , place nut butter, sesame oil, honey, soy sauce, brown rice vinegar ginger, and coconut milk. Blend until smoth. In a bowl, toss noodles, carrot, green onion, cucumber and cilantro. Drizzle 2-3 Tbls nut butter dressing on top of noodles, top with chopped peanuts if desired. (remaining nut butter dressing can be used on veggies, salad rolls or brown rice.
- I like adding more carrots, green onion, cucumber and cilantro. To make gluten free use gluten free noodles.