AuthorJen BookerDifficultyBeginnerVery quick but seriously tasty meal warm or cold
For the sauce
½ cup tamari soy sauce
⅓ cup water
⅓ cup natural peanut butter
3 tbsp maple syrup
1 tbsp cider vinegar
1 tbsp toasted sesame oil
1 tbsp minced ginger
3 garlic cloves (crushed)
For the noodles
1 lb whole wheat spaghetti
For the veggies
4 red bell peppers chopped
½ bunch coriander, chopped
2 large handfuls spinach, chopped
½ cup peanuts, chopped
Crispy fried dried onions
1
Place all sauce ingredients in a blender. Blend until smooth and creamy. Set aside
2
Bring a large pot of salted water to a boil. Add pasta and cook until al dente
3
Prep veggies and place in a large bowl.
4
Add noodles and sauce, tossing to combine
5
Serve warm or cold topped with the crispy onions
Ingredients
For the sauce
½ cup tamari soy sauce
⅓ cup water
⅓ cup natural peanut butter
3 tbsp maple syrup
1 tbsp cider vinegar
1 tbsp toasted sesame oil
1 tbsp minced ginger
3 garlic cloves (crushed)
For the noodles
1 lb whole wheat spaghetti
For the veggies
4 red bell peppers chopped
½ bunch coriander, chopped
2 large handfuls spinach, chopped
½ cup peanuts, chopped
Crispy fried dried onions
Directions
1
Place all sauce ingredients in a blender. Blend until smooth and creamy. Set aside
2
Bring a large pot of salted water to a boil. Add pasta and cook until al dente
3
Prep veggies and place in a large bowl.
4
Add noodles and sauce, tossing to combine
5
Serve warm or cold topped with the crispy onions
Great tasty quick meal and loads of leftovers for lunch the next day! We added some spring onions and would prob add whatever veg we have lying around next time. Perhaps a little rice vinegar and chilli for an extra kick too 🙂