This is a modification of my friend Leigh Ellen's original recipe. We make this a lot!
(All measurements are loose and approximate. Modify to taste.)
Dressing:
3–4 T (or more) creamy natural peanut butter
2 large lemons or limes (juiced—grated zest optional)
2–3 T agave nectar
1/3 C. tamari sauce or liquid coconut aminos
1/4 C. balsamic vinegar (I've used both white and regular)
Dressing:
3–4 T (or more) creamy natural peanut butter
2 large lemons or limes (juiced—grated zest optional)
2–3 T agave nectar
1/3 C. tamari sauce or liquid coconut aminos
1/4 C. balsamic vinegar (I've used both white and regular)
1/4 C. rice vinegar
1-2 tsp. Sriracha hot sauce
1-2 tsp. Sriracha hot sauce
1 T sesame oil (I omit this)
Salad:
1 pound spaghetti, broken half and cooked al dente (I use Trader Joe's quinoa brown rice spaghetti)
1/2 each red, orange, yellow, and green bell pepper (cored, seeded, and julienned)
3 C mung bean sprouts
1 bunch cilantro
2-3 scallions, finely chopped
I also add julienned snow peas, carrots, celery, edamame, bok choy, asparagus, zucchini, etc...
Salad:
1 pound spaghetti, broken half and cooked al dente (I use Trader Joe's quinoa brown rice spaghetti)
1/2 each red, orange, yellow, and green bell pepper (cored, seeded, and julienned)
3 C mung bean sprouts
1 bunch cilantro
2-3 scallions, finely chopped
I also add julienned snow peas, carrots, celery, edamame, bok choy, asparagus, zucchini, etc...
1 T sesame oil (I omit this)
3/4 C roasted salted peanuts or cashews, for garnish at time of serving
1) Whisk together all the dressing ingredients in a medium bowl. Refrigerate.
2) Break pasta in half or in thirds, especially if you're using a gluten-free pasta. It will help prevent its clumping together as it cooks. Add noodles to a large pot of rapidly boiling water and cook until al dente. Rinse briefly in cold water and drain well. Transfer into a large bowl.
1) Whisk together all the dressing ingredients in a medium bowl. Refrigerate.
2) Break pasta in half or in thirds, especially if you're using a gluten-free pasta. It will help prevent its clumping together as it cooks. Add noodles to a large pot of rapidly boiling water and cook until al dente. Rinse briefly in cold water and drain well. Transfer into a large bowl.
3) As the noodles cook, julienne all the veggies into thin strips (like finger length and really skinny).
4) Heat a large saute pan or wok over high heat. Add all the veggies except bean sprouts and snow peas. Flash sauté very briefly, just to take the hard "rawness" away. (Add a tablespoon or so of water if it starts to stick too badly.)
5) Add the slightly cooked veggies, bean sprouts, snow peas, nuts, cilantro, and sliced scallions to the pasta. Combine the pasta salad with the dressing and toss thoroughly.
6) Garnish with peanuts and serve immediately.
4) Heat a large saute pan or wok over high heat. Add all the veggies except bean sprouts and snow peas. Flash sauté very briefly, just to take the hard "rawness" away. (Add a tablespoon or so of water if it starts to stick too badly.)
5) Add the slightly cooked veggies, bean sprouts, snow peas, nuts, cilantro, and sliced scallions to the pasta. Combine the pasta salad with the dressing and toss thoroughly.
6) Garnish with peanuts and serve immediately.
