Nutty Veggie Noodles
Servings: 4
Ingredients
- 1 pound Whole wheat spaghetti or other pasta, cooked
- ¼ cup Vegetable broth
- 1 Onion, sliced
- ½ Red bell pepper, seeded and diced
- ½ Green bell peppers, seeded and diced
- 2 Jalapeño peppers, seeded and diced
- 2 cups Broccoli, chopped
- 1 large Carrot, cut into thin strips
- ¼ cup Fresh basil, chopped
- 2 tbsp. Sesame seeds
- ¼ cup Natural peanut butter
- ¼ cup Light tamari or soy sauce
- 2 tbsp. Rice vinegar, unseasoned
- 1 tbsp. Fresh ginger, minced
- 2 cloves Garlic, minced
- 2 tbsp. Sweetener
- 3 Green onions, sliced
- ¼ cup Peanuts, crushed
- Sea salt to taste
Instructions
- Cook 1 pound pasta and set aside.
- In a large skillet, add ¼ cup vegetable broth, onions, peppers, broccoli, and carrot. Cook for 5 minutes until vegetables are slightly cooked.
- Stir in pasta, basil, and sesame seeds. Set aside.
- In separate saucepan, add peanut butter, tamari or soy sauce, rice vinegar, ginger, garlic, and agave. Cook over medium heat, stirring constantly, until mixture is smooth. Pour over noodles.
- Garnish with green onions and peanuts. Season with salt.
Notes
Snow peas and cauliflower are both great substitutes for broccoli.
To make beautiful and easy julienne strips of carrot, use a vegetable peeler or julienne peeler.