Asian Peanut Noodles

• Vegan

• Produce

  • 1/2 bunch Cilantro
  • 3 Garlic cloves
  • 1 tbsp Ginger
  • 1/2 cup Peanuts
  • 4 Red bell peppers
  • 2 large handfuls Spinach

• Condiments

  • 3 tbsp Maple syrup, pure
  • 1/3 cup Peanut butter, natural
  • 1/2 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 1 lb Spaghetti, whole wheat

• Oils & Vinegars

  • 1 tbsp Rice vinegar, seasoned
  • 1 tbsp Sesame oil, toasted

• Liquids

  • 1/3 cup Water

Found on hummusapien.com

Description

Ingredients

• ½ cup reduced sodium soy sauce
• ⅓ cup water
• ⅓ cup natural peanut butter
• 3 tbsp pure maple syrup
• 1 tbsp seasoned rice vinegar
• 1 tbsp toasted sesame oil (or olive oil)
• 1 tbsp minced ginger
• 3 garlic cloves
• 1 lb whole wheat spaghetti (sub brown rice spaghetti for gluten-free)
• 4 red bell peppers chopped
• ½ bunch cilantro, chopped
• 2 large handfuls spinach, chopped
• ½ cup peanuts, chopped

Directions

• Place all sauce ingredients in a blender. Blend until smooth and creamy. Set aside.
• Bring a large pot of salted water to a boil. Add noodles and cook until al dente.
• Prep veggies and place in a large bowl. Add noodles and sauce, tossing to combine. Season with salt to taste.
• Serve warm or cold.