Tuesday, February 15, 2011
adapted slightly from Whole Foods
1 (8-ounce) package 100% whole grain soba noodles or whole wheat spaghetti
2 cups sugar snap or snow peas, strings removed
2 tablespoons roasted smooth peanut butter or almond butter
2 tablespoons rice vinegar
1 tablespoon reduced sodium tamari
1 tablespoon sesame tahini
1/8 teaspoon crushed red pepper
1 1/2 cups shredded carrots
1 small red bell pepper, seeded and thinly sliced
1 cup sliced green onions
3 tablespoons toasted sesame seeds
1. Cook soba noodles or spaghetti according to package directions. Add peas with 1 minute cooking time remaining. Drain noodles and peas thoroughly.
2. In a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve room temperature or chilled.