Ingredients
for 8 servings
-
½ cup creamy peanut butter (120 g) -
¼ cup soy sauce (60 mL) -
¼ cup rice vinegar (60 mL) -
1 tablespoon sesame oil -
2 tablespoons sriracha sauce -
1 tablespoon ginger, minced - 3 cloves garlic, minced
-
2 tablespoons brown sugar -
¼ cup water (60 mL) - salt, for water
- 1 box whole grain linguine, or pasta of choice
-
1 cup large carrots, julienned - 2 cucumbers, shaved using vegetable peeler
- 1 red bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- 3 green onions, sliced
-
¼ cup chopped fresh cilantro (10 g) -
¼ cup peanuts, chopped (30 g)
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Preparation
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
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Tips
1 of
10
-
Erica Kronen
I used a spiralizer for my cucumbers and carrots, also through in extra green onion at the end and some extra sriracha when making the sauce! Huge hit! Will definitely make this again.
2018-07-04T02:17:26Z Helpful (12) -
Erin Burrow
We use the sauce recipe over warm rice noodles and toss in extra veg and chicken for dinner. So yum!
2018-06-30T23:02:16Z Helpful (9) -
oliviabaetz
I absolutely love this! I’ve made it many times now, I replace the pasta with mini bow ties and I use extra carrots instead of cucumber. 10/10
2018-06-19T17:01:25Z Helpful (6) -
Jade Messias
Was super delicious! I added some roasted broccoli and tofu for protein.
2018-09-10T15:39:56Z Helpful (5)
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