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VEGGIE NOODLE SALAD WITH PEANUT SAUCE

Ingredients

  • Makes 2-4 servings
  • FOR THE PEANUT SAUCE
  • 1/2 cup vegetable broth
  • 1/4 cup creamy peanut butter
  • 1 teaspoon chili garlic sauce or hot sauce add more to taste
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons soy sauce I use Braggs Liquid Aminos
  • 1 minced garlic clove
  • 1/2 freshly squeezed lime juice or use the whole thing if its a small lime
  • FOR THE SALAD
  • 1/4 pound spaghetti cooked according to package directions
  • 2-4 tablespoons neutral oil like vegetable
  • Salt for adding a pinch to the pan (1/8 teaspoon) when cooking each vegetable
  • 1 cup loose packed sugar snap peas ends trimmed
  • 1 large zucchini spiralized or thinly sliced
  • 2 cups broccoli trimmed and sliced
  • 1 large or 2 small carrots spiralized or thinly sliced
  • 2 baby Bok Choy trimmed and quartered
  • 1/3 of a red pepper thinly sliced
  • TO GARNISH
  • 2 scallions green onionsthinly sliced
  • 2-3 tablespoons salted peanuts for garnish
  • 2 tablespoons flat leaf Italian parsley, chopped

Instructions

  • MAKE THE PEANUT SAUCE
  • Combine all ingredients in a food processor or medium-sized bowl, and process or whisk together until creamy and combined. Taste and add more soy sauce if it needs saltiness, or another squirt of lime for brightness.
  • PREPARE THE VEGETABLES
  • In a large skillet on medium heat, add the vegetable oil and quick cook each of the vegetables separately for 4-6 minutes each, carefully adding a tablespoon or two of water or vegetable broth to the pan each time until the liquid evaporates, the snap peas, zucchini, broccoli, carrots and Bok Choy and red pepper. Set aside.
  • There's nothing to say you can't just cook the vegetables all together at once, it will just take a few minutes longer and be sure to add a little water or broth to the pan, let it evaporate out, and season the whole mixture with a pinch of salt (1/8 teaspoon) before proceeding.
  • FOR SERVING
  • Spoon 2-3 tablespoons of the peanut sauce in the cooked spaghetti and toss with the sliced scallions.
  • Divide the pasta and the vegetables between two or four plates or bowls. Garnish with salted peanuts and flat leaf parsley, add a tablespoon or so of peanut dressing on top, serving the remaining dressing on the side.