1/4 c creamy peanut butter
2 tbsp Kikoman soy sauce (not low sodium)
2 tbsp rice vinegar
1-1/2 tsp. sesame oil
1 Tbsp. (heaping!) Sriracha
1-2 tbsp water (to thin, as needed)
1/2 tbsp minced ginger
1-1/2 cloves garlic, minced
1 tbsp brown sugar (optional)
1/2 lb whole wheat spaghetti pasta (or soba noodles)
1/2 cup shredded carrots / matchsticks
2 cucumber, halved crosswise and shaved using vegetable peeler
1 orange or yellow bell pepper, sliced into 2" strips
1/4 cup sliced green onions (using mostly white to lt green, and not the green ends)
1/4 cup peanuts, roughly chopped
small hand of cilantro, chopped (optional*)
a large pot of lightly salted water to a boil. Cook pasta to al dente, then drain and submerge in ice bath to stop cooking. Let drain.
- In a liquid measuring cup, combine peanut
butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced
ginger, minced garlic, and brown sugar and whisk together to incorporate.
- Combine all sliced veggies into a large tupperware bowl that has a lid. Add in pasta, and pour sauce over; stir to combine. Garnish with peanuts.
- Cover bowl, and leave in fridge for a bit or overnight for flavors to combine. This is a perfect lunch to go!
Made this on 4/11/2016, mom and I both really enjoyed taking this to work! I'll definitely be making it again.