Saturday, April 12, 2014

Cold Peanut Noodles

 photo noodles_zpsb330a035.jpg
1 16oz bag/box of spaghetti or fettuccine noodles (Udon noodles work as well if you prefer)
1 cup of shredded carrots - I use a peeler to make long carrot "noodles", usually 1-2 good sized carrots will due
1/2 bunch of green onions - chopped long and skinny
1 small red or green bell pepper - julienne (that means long and thin)

1/2 cup natural peanut butter
1/4 cup soy sauce (Bragg's Liquid Aminos!)
3 Tbsp apple cider or brown rice vinegar
3 Tbsp oil, olive oil is my favorite
2 Tbsp lemon or lime juice
1 Tbsp agave nectar
1 Tbsp ginger
Up to 1/2 Tbsp crushed red pepper flakes (I like just a dash)

Cook the noodles according to the package directions. Cut the vegetables and set aside while noodles cook.

In a blender mix together the sauce ingredients until well combined. Once the pasta is done cooking, drain, and allow to cool (I know you are not really supposed to, but I rinse them under cold water to speed the process).

Add the sauce to the cool noodles and mix well. Add in the vegetables and toss together. Refrigerate for 3 hours before serving, if you can wait. I never can and usually eat it right away . . .

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