Peanut Butter Veggie Noodles
4
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Swirl together crunchy, colorful vegetables and a boldly-flavored peanut sauce for a super-satisfying meal that's perfect for any time of year. As well as powdered peanut butter, the delicious sauce features fresh lime juice, agave nectar, soy sauce, sesame oil, rice wine vinegar, grated ginger, and chili sauce that's tossed with chopped up scallions, shredded cabbage, and spiralized carrots, parsnips, and zucchini. You can use a vegetable peeler or box grater if you don't own a spiralizer, but we highly recommend investing in one to make this perfect pasta substitute. If you have some on hand, feel free to add some grilled tofu for extra protein.
Ingredients
Powdered peanut butter
¼ cup(s)
Lime
1 item(s), juiced
Agave nectar
1 Tbsp
Low sodium soy sauce
3 Tbsp
Sesame oil
1 tsp
Rice wine vinegar
2 Tbsp
Fresh ginger
1 Tbsp, grated
Red chili sauce
1 Tbsp
Red pepper flakes
1 pinch(es)
Vegetable oil
1 Tbsp
Scallions
½ cup(s), chopped or sliced, sliced on the diagonal
Red cabbage
½ head(s), small, shredded
Carrots & parsnips
1 cup(s), spiralized
Uncooked zucchini
1 large, Spiralized
Sesame seeds
2 tsp, for garnish
Instructions
1
In a medium bowl, use a fork to stir together lime juice, agave, powdered peanut butter, soy sauce, sesame oil, rice wine vinegar, grated ginger, chili sauce, red pepper flakes, and oil until creamy. Set aside.
2
In a large mixing bowl, combine the scallion, cabbage, and spiralized vegetables. Toss well with your hands or tongs. Add peanut sauce mixture, and toss to fully incorporate. Garnish with sesame seeds.
3
Serving size: 1 3/4 c vegetable mixture with 1/2 tsp sesame seeds.
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