Rainbow Peanut Noodles

• Produce

  • 1 Carrot, large
  • 1 cup Edamame
  • 1 clove Garlic
  • 1 tbsp Ginger, fresh
  • 1 Red bell pepper
  • 1 cup Red cabbage
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Peanut butter, creamy
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 12 oz Pasta, whole wheat

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil

• Liquids

  • 3 tbsp Water

• Other

  • (optional 1 tsp. sriracha hot chili sauce, or more to taste

Found on gimmesomeoven.com

Description

Ingredients

• 12 ounces whole-wheat pasta (I used DeLallo whole-wheat linguine)
• 1 Tbsp. peanut oil (or olive oil)
• 1 red bell pepper, cored and julienned (thinly sliced)
• 1 yellow bell pepper, cored and julienned
• 1 large carrot, peeled and julienned
• 1 cup shredded red cabbage
• 1 cup shelled edamame
• topping: thinly-sliced scallions (green onions), toasted sesame seeds and chopped peanuts
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 Tbsp. water
• 2 Tbsp. honey
• 2 Tbsp. rice vinegar
• 1 Tbsp. grated fresh ginger
• 2 tsp. sesame oil
• 1 clove garlic, peeled
• (optional) 1 tsp. sriracha hot chili sauce, or more to taste