Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- ½ cup peanut butter (120 g)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons water
- 2 ½ teaspoons brown sugar
- 1 clove garlic
- ½ tablespoon fresh ginger, minced
- 8 oz spaghetti (240 g), cooked according to package instructions
- ½ cup shredded carrot (55 g)
- ½ cup shredded red cabbage (50 g)
- ¾ cup edamame (115 g), shelled
- peanut, for garnish
- 1 tablespoon black sesame seeds, for garnish
- scallion, sliced, for garnish
Nutrition Info
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- Calories 555
- Fat 28g
- Carbs 61g
- Fiber 5g
- Sugar 10g
- Protein 19g
Estimated values based on one serving size.
Preparation
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
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