Spicy Peanut Noodles
This vibrant and flavorful recipe brings together whole wheat spaghetti with a colorful array of julienned vegetables, all coated in a creamy peanut sauce that's both sweet and savory. The addition of herbs and crushed peanuts provides a delightful crunch and freshness to each bite. A perfect dish that's both satisfying and bursting with delicious flavors.
— Constant Cookbook
Ingredients
- 10 ounces whole wheat spaghetti
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1 carrot, julienned
- 1 red bell pepper, chopped
- 1 persian cucumber, sliced
- handful of fresh mint and cilantro
- crushed peanuts for garnish
- 1 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons agave nectar or honey
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 3 tablespoons reduced sodium soy sauce
Instructions
- Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
- Combine the lime juice, red pepper flakes, garlic, honey, peanut butter, hot water and soy sauce in a small bowl and whisk together.
- Drain the pasta in a colander and add the zucchini and yellow squash noodles on top of the pasta so the remnant heat from the pasta slightly cooked the vegetables. After about 3 minutes, toss the pasta and veggies with the peanut sauce. Add in the carrot, red bell pepper and cucumber. Garnish with the cilantro, mint, basil, scallions and crushed peanuts serve.
Cook Time
10M
Prep Time
PT10M
Yield
4 servings
Nutrition
- Calories: 539 kcal
- Carbohydrate Content: 79 g
- Protein Content: 20 g
- Fat Content: 18 g
- Saturated Fat Content: 4 g
- Sodium Content: 742 mg
- Fiber Content: 7 g
- Sugar Content: 19 g
- Unsaturated Fat Content: 13 g
- Serving Size: 1 serving
Comments
No comments found.