Ingredients
Scale
16 oz whole wheat thin spaghetti
1 cup purple cabbage, shredded
1 cup carrot ribbons
1 cup baby spinach
1.5 cups bell pepper, sliced thin
1 cup edamame, frozen and shelled
1/2 cup cilantro, chopped
Sesame seeds for garnish
1/2 cup creamy peanut butter
2 tsp sriracha
4 tbsp soy sauce
3 tbsp rice vinegar
1/4 cup water
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp garlic powder
1 tsp ginger powder
Instructions
- Boil water and cook pasta according to package directions until al dente.
- While pasta cooks, microwave frozen edamame for 3 minutes and prep the cabbage, carrots, and peppers.
- Whisk peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, sesame oil, garlic powder, and ginger powder in a bowl.
- Drain the noodles and transfer to a large serving bowl.
- Add the prepped vegetables and sauce to the noodles.
- Toss with tongs until evenly coated.
- Garnish with sesame seeds and fresh cilantro before serving.
Notes
- For a gluten-free version, use rice noodles and tamari.
- This dish stays fresh in the fridge for up to 4 days.
- Rinse noodles in cold water after cooking to prevent sticking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Tossed
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 621 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg