Description
A colorful and nutritious celebration of plant-based ingredients with a creamy peanut sauce that brings everything together.
Ingredients
Scale
- 16 oz Whole Wheat Thin Spaghetti
- 1 cup Purple Cabbage, shredded
- 1 cup Carrots, in ribbons
- 1 cup Baby Spinach
- 1.5 cups Bell Peppers, sliced thin
- 1 cup Edamame, frozen and shelled
- ½ cup Cilantro, chopped
- ½ cup Creamy Peanut Butter
- 2 teaspoons Sriracha
- 4 tablespoons Soy Sauce
- 3 tablespoons Rice Vinegar
- ¼ cup Water
- 1 tablespoon Maple Syrup
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Ginger Powder
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
- While the noodles are cooking, microwave the frozen edamame for about 3 minutes until tender. Thinly slice the bell peppers, chop the cilantro, and shred the cabbage.
- In a bowl, whisk together the peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, sesame oil, garlic powder, and ginger powder until smooth.
- Strain the cooked noodles and place them in a large bowl. Add the vegetables and pour the peanut sauce over the noodles. Toss everything together until evenly coated.
- Garnish with sesame seeds if desired. Serve warm or cold.
Notes
Store leftovers in an airtight container for up to 4 days. The dish tastes great cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, noodles, peanut sauce, healthy dinner, plant-based, colorful meal
