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Nutty Noodles with Vegetables
The China Study Cookbook, LeAnne Campbell---tweaked by Eve
A delicious combination of veggies and pasta with a spicy nut butter sauce.
230 g 8 oz. spaghetti or other pasta, cooked
59 ml1/4 c. vegetable broth
1 onion, sliced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
470 ml2 c. chopped broccoli
1 large carrot, cut in thin strips
59 ml1/4 c. chopped fresh basil
30 ml2 T. sesame seeds
59 ml1/4 c. peanut butter (I used sunflower seed butter)
2-4 T. tamari or other soy sauce
30 ml2 T. rice vinegar
15 ml1 T. minced fresh ginger (I used less)
2 cloves garlic, minced
garnish:
3 green onions, sliced
59 ml1/4 c. crushed peanuts (I used a sprinkle of walnuts)
Cook the pasta and set aside.
In a large skillet, add vegetable broth, onions, peppers, broccoli, and carrot. Cook for 5 minutes until veggies are slightly cooked.
Stir in pasta, basil and sesame seeds.
In a separate saucepan, combine peanut butter, tamari, rice vinegar, ginger, and garlic. Cook over medium heat, stirring constantly, until smooth. Pour over noodles.
Garnish with green onions and nuts. Season with salt if needed.