By Clara Persis
Ingredients Noodles and Veggies:
¾ lb spaghetti (regular or whole wheat will work)
1 ½ cup diced bell pepper (used a mix of red and yellow, but feel free to use red, yellow or orange)
Ribbons from 2 large or 3 medium carrots
1 cup edamame
¾ cup chopped scallions (green and light green parts only)
extra scallions and sesame seeds for garnish
½ cup smooth peanut butter
¼ cup soy sauce
⅓ cup warm water
1 Tbsp peeled grated fresh ginger
1 medium garlic clove, grated
2-3 tablespoons rice vinegar (I like mine a little tangier)
1 Tbsp Asian toasted sesame oil
1 Tbsp honey
1 tsp dried hot red pepper flakes or Sriracha
Adapted from Smitten Kitchen.
Cook spaghetti until just al dente. Drain and rinse with cold water to bring to room temp.
While the spaghetti is cooking, prep your vegetables and whisk together all ingredients of the sauce. If the sauce feels pretty thick, add a little more water. If you want it sweet- add more honey, saltier- add more soy sauce. You get the picture. Feel free to make the sauce a few days ahead and just bring to room temp when ready to serve.
Place the noodles, vegetables, and sauce in a large bowl. Toss well to combine. Serve at room temp topped with sesame seeds and extra scallions.
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