VEGAN peanut noodles

20 mins
Serves 1
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Directions

  1. 1Add the shredded purple cabbage, carrot ribbons, bell pepper strips, baby spinach, whole wheat thin spaghetti, shelled cooked edamame, and cilantro to a large bowl.
  2. 2Add the shredded purple cabbage, carrot ribbons, bell pepper strips, baby spinach, whole wheat thin spaghetti, shelled cooked edamame, and cilantro to a large bowl.
  3. 3Add the shredded purple cabbage, carrot ribbons, bell pepper strips, baby spinach, whole wheat thin spaghetti, shelled cooked edamame, and cilantro to a large bowl.
  4. 4In a separate bowl, add peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic, and ginger.
  5. 5In a separate bowl, add peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic, and ginger.
  6. 6In a separate bowl, add peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic, and ginger.
  7. 7Mix the sauce ingredients well until smooth.
  8. 8Mix the sauce ingredients well until smooth.
  9. 9Mix the sauce ingredients well until smooth.
  10. 10Pour the prepared peanut sauce over the ingredients in the large bowl.
  11. 11Pour the prepared peanut sauce over the ingredients in the large bowl.
  12. 12Pour the prepared peanut sauce over the ingredients in the large bowl.
  13. 13Mix all ingredients thoroughly with tongs until everything is well combined and coated with the sauce.
  14. 14Mix all ingredients thoroughly with tongs until everything is well combined and coated with the sauce.
  15. 15Mix all ingredients thoroughly with tongs until everything is well combined and coated with the sauce.

Ingredients

  • 1 cup shredded purple cabbage
  • 1 cup shredded purple cabbage
  • 1 cup shredded purple cabbage
  • 1 cup carrot ribbons
  • 1 cup carrot ribbons
  • 1 cup carrot ribbons
  • 1.5 cups bell pepper strips
  • 1.5 cups bell pepper strips
  • 1.5 cups bell pepper strips
  • 1 cup baby spinach
  • 1 cup baby spinach
  • 1 cup baby spinach
  • 12 oz whole wheat thin spaghetti
  • 12 oz whole wheat thin spaghetti
  • 12 oz whole wheat thin spaghetti
  • 1 cup shelled cooked edamame
  • 1 cup shelled cooked edamame
  • 1 cup shelled cooked edamame
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 0.5 cup peanut butter
  • 2 tsp sriracha
  • 2 tsp sriracha
  • 2 tsp sriracha
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 3 tbsp rice vinegar
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger

Equipment

bowltongsspoon

Tips

  • The plant-based peanut sauce is the secret to this noodle dish.