½ lb noodle of choice (great with long flat brown rice or zucchini noodles)
½ cup almond or peanut butter
3 Tbsp tamari
1 tsp toasted sesame oil
1 tsp siracha
1 tsp agave
2 tsp lime juice
1 clove garlic, pressed or minced
1 tsp ginger, pressed or grated
½ cup warm water
1 cumber, peeled, seeded, and julienned
2 carrots, peeled and finely grated
½ red bell pepper, julienned
2 scallions, sliced
A few leaves fresh basil, julienned
½ bunch fresh cilantro, chopped
2 Tbsp sesame seeds (optional)
- Prepare the noodles according to package directions.
- In a medium bowl, combine the peanut butter, tamari, sesame oil, siracha, agave, lime juice, garlic, ginger, and warm water. Stir until smooth and well combined.
- In a large bowl, combine the noodles, veggies, and dressing. Stir until the dressing is evenly incorporated. Perhaps sprinkle with extra scallions, cilantro, and sesame seeds.
Note: for added protein, you can serve with baked tofu or mix in some edamame.
Image credit: Amateur chef and remedial photographer Lisa Mair
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