Rainbow Peanut Noodles
- Yield 4
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Rainbow Peanut Noodles is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 12 ounces whole wheat pasta (or soba, ramen, or rice noodles)
- 3 scallions, thinly sliced
- 2 small bell peppers, cored and very thinly sliced (I used one red, one yellow)
- 1 cup julienned carrots
- 1 cup shredded red cabbage
- 1 cup chopped fresh cilantro (loosely packed)
- optional toppings: finely chopped peanuts, cilantro, green onions, lime wedges, and/or toasted sesame seeds
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup lime juice
- 2 tablespoons toasted sesame oil
- 1 to 2 tablespoons honey, to taste
- 1 tablespoon chili garlic sauce
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, pressed or finely minced
Method
Make the peanut sauce. Beat together all ingredients in a small mixing bowl until combined. Taste and sweeten with additional honey if desired.
Leave the pasta in a large stockpot of salted boiling water until just barely al dente. (Try to avoid overcooking the noodles.) move 1/2 cup of the starchy hot water to the peanut sauce. Reserve an additional 1/2 cup of the starchy water and set it aside for later. Tip off the pasta, then return it to the large stockpot.
Turn Tip in the scallions, bell peppers, carrots, cabbage, cilantro, peanuts and peanut sauce to the pot. Turn gently until everything is coated evenly in the sauce. If the sauce seems too dry, add in some of the reserved starchy water and toss to combine.
Plate Plate warm, garnished with your favorite toppings.
