Easy Peanut Noodles
Ingredients
The noodles and vegetables
-
8
ounces
linguine noodles (chickpea noodles)
-
1
tablespoon
olive oil
-
½
head
green cabbage, shredded
-
1
each
red bell pepper, sliced
-
½
each
red onion, thinly sliced
-
½
teaspoon
fine sea salt
-
2
each
carrots, peeled & shredded
-
1
cup
fresh cilantro, chopped
-
2
each
green onions, chopped (for garnish)
The peanut sauce
-
¼
cup
creamy all-natural peanut butter
-
2
tablespoons
tamari (gluten-free soy sauce)
-
1
tablespoon
sriracha
-
2
tablespoons
fresh lime juice
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
maple syrup
-
1
inch
fresh minced ginger
-
1
clove
garlic
Instructions
- Cook the pasta according to package directions.
- In a large skillet, heat olive oil over medium-high heat and sauté the cabbage, bell pepper, red onion, and salt until softened.
- In a medium bowl, whisk together peanut butter, tamari, sriracha, lime juice, sesame oil, maple syrup, ginger, and garlic. Add water as needed to thin the sauce.
- Add the drained noodles to the skillet with the sautéed vegetables, along with the carrots and cilantro. Pour in the peanut sauce and toss to coat.
- Serve warm, garnished with chopped green onions.
Nutrition Facts (estimated)
Servings
4
Calories
339
Total fat
16g
Total carbohydrates
44g
Total protein
9g
Sodium
1000mg
Cholesterol
0mg
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