Directions
- 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.
- 2In a separate bowl, add peanut butter, sriracha, soy sauce, rice vinegar, water, maple syrup, toasted sesame oil, garlic, and ginger.
- 3Mix the sauce ingredients well until smooth.
- 4Pour the prepared peanut sauce over the ingredients in the large bowl.
- 5Mix all ingredients thoroughly with tongs until everything is well combined and coated with the sauce.
Ingredients
- 1 cup shredded purple cabbage
- 1 cup carrot ribbons
- 1.5 cups bell pepper strips
- 1 cup baby spinach
- 12 oz whole wheat thin spaghetti
- 1 cup shelled cooked edamame
- 0.5 cup cilantro
- 0.5 cup peanut butter
- 2 tsp sriracha
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 0.25 cup water
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp garlic
- 1 tsp ginger
Equipment
bowltongsspoon
Tips
- The plant-based peanut sauce is the secret to this noodle dish.
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