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Ingredients: (4 servings)
12 oz whole rice noodles or wheat spaghetti noodles
5 cups of chopped veggies like spinach, carrots, bell pepper, edamame or cabbage. Anything you have on hand is great!
½ cup cilantro
1/2 cup creamy peanut butter
2 tsp sriracha
5 tbsp soy sauce
4 tbsp rice vinegar
¼-1/2 cup pasta water
1 tbsp maple syrup
2 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger or ginger powder
1. Cook noodles according to the package directions. Reserve ½ cup noodle/pasta water when draining to use in the sauce.
2. While the pasta cooks, chop your vegetables into bite-sized pieces. .
3. Make the sauce. Add all the sauce ingredients (except the noodle/pasta water) to a bowl and whisk well. Slowly drizzle the noodle water in until the sauce resembles a creamy salad dressing. Amount ranges from ¼ - ½ cup.
4. Once the noodles are done, add all the ingredients to a serving bowl, top with sauce and gently toss until coated.