I guess I’ve kind of been obsessed with savory peanut butter things recently but I can’t help it, they’re all so good! This is an easy, filling entrée that’s great warm or cold, day-of or later as leftovers. You can essentially use any vegetables you like, just make sure you don’t overcook them!
Asian Peanut Noodles (Vegan)
Total Time: 30 min
• 1 box (16 oz) whole wheat spaghetti
• 1 bunch broccoli, cut into florets
• 1 tablespoon canola oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienne
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, minced
• 1/2 cup pasta water
• 3 tablespoons creamy peanut butter
• 2 tablespoons agave
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar (or sub lime juice/zest)
• 1/2 teaspoon sriracha
• 2 teaspoons sesame oil
• salt and pepper, to taste
• 1 scallion, chopped to garnish (optional)
• sesame seeds, to garnish (optional)
Bring a large pot of salted water to a boil. Drop the pasta and cook 3 minutes. Add the broccoli to the same pot and boil until pasta is al dente. Reserve 1/2 cup pasta water and then drain. While the pasta is cooking, heat oil over medium heat in a large saute pan.
Add onion, pepper, and carrot; season with salt and pepper, and cook until crisp tender. Add ginger and garlic and cook until fragrant, about 1 minute. In a medium bowl whisk pasta water, peanut butter, agave, soy sauce, vinegar, sriracha, and sesame oil. Toss sauce with drained pasta, and season to taste. Garnish with scallion and sesame seeds.