Description
A vibrant vegan dish featuring whole wheat spaghetti tossed with colorful vegetables and a rich peanut sauce, perfect for busy evenings.
Ingredients
Scale
- 16 oz whole wheat thin spaghetti
- 1 cup purple cabbage, shredded
- 1 cup carrots, in ribbons
- 1 cup baby spinach
- 1.5 cups bell pepper, sliced thin
- 1 cup edamame, frozen and shelled
- ½ cup cilantro, chopped
- Sesame seeds, for garnish
- ½ cup creamy peanut butter
- 2 tsp sriracha
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- ¼ cup water
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
Instructions
- Boil water and cook the spaghetti according to package directions. While you wait, prep your vegetables.
- After the pasta is done, strain it and set it aside.
- In a large bowl, whisk together the sauce ingredients: peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic powder, and ginger powder.
- Combine everything in a large serving bowl: cooked noodles, prepped vegetables, and sauce. Toss with tongs until well coated.
- Finish by sprinkling sesame seeds on top for garnish.
Notes
For a creamier sauce, add more peanut butter and adjust water to your liking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan, peanut noodles, colorful pasta, easy recipes, healthy meal