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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Do not underestimate the combination of nut butters and noodles! DELISH! If you have a peanut allergy, almond butter, cashew butter, or any other nut and seed butter would work fine in this recipe. One serving is half a cup. Ingredients:
1/3 cup peanut butter |
2 tablespoons low-sodium tamari |
1 1/2 tablespoons rice vinegar |
1 tablespoon toasted sesame oil |
1 teaspoon pure maple syrup |
1/2 teaspoon ground ginger |
1/2 teaspoon crushed garlic |
cayenne pepper |
water |
12 ounces thin whole wheat spaghetti |
thinly sliced scallion |
toasted sesame seeds |
Directions:
1. Combine nut butter, tamari, vinegar, oil, syrup, ginger, garlic and pepper into a large bowl.
2. Stir until smooth.
3. Whisk in enough water to create a pourable sauce (about 1 cup).
4. Boil noodles in lightly salted water.
5. Drain well after rinsing with cool water.
6. Add to bowl and toss until noodles are evenly coated.
7. Chill thoroughly before serving.
8. Garnish with scallions and sesame seeds, if desired.
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