This is one of my go-to dishes when I have a little bit of time on my hands. I love it because you can pretty much add any veggies you like and it makes great leftovers. I'm also a huge fan of pretty much anything that incorporates peanut butter or sriracha, and this recipe features both prominently!
spicy sesame-peanut noodles
makes about 6 servings
For sesame-peanut dressing
½ cup peanut butter (crunchy or smooth)
¼ soy sauce
⅓ cup warm water
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons rice vinegar
1 ½ tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon sriracha, plus more to taste
For pasta
¾ lb whole wheat spaghetti or soba noodles (I used linguine because it's what I had on hand)
2 tablespoons canola oil
1 block extra firm tofu
4 large carrots, sliced into rounds
1 red pepper, cut into strips
1 package frozen shelled edamame, thawed
optional: chopped peanuts and/or toasted sesame seeds for garnish
makes about 6 servings
For sesame-peanut dressing
½ cup peanut butter (crunchy or smooth)
¼ soy sauce
⅓ cup warm water
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons rice vinegar
1 ½ tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon sriracha, plus more to taste
For pasta
¾ lb whole wheat spaghetti or soba noodles (I used linguine because it's what I had on hand)
2 tablespoons canola oil
1 block extra firm tofu
4 large carrots, sliced into rounds
1 red pepper, cut into strips
1 package frozen shelled edamame, thawed
optional: chopped peanuts and/or toasted sesame seeds for garnish