Asian Noodles with Vegetables
This peanut sauce is to die for..... wow!!!!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 12 ounces | whole-wheat spaghetti |
| 12 ounces | sugar snap peas, trimmed and halved |
| 3 heads | baby bok choy, trimmed and roughly chopped |
| 1/3 cup | cashew butter or peanut butter |
| 3 tablespoons | rice vinegar |
| 1 tablespoon | sriracha (asian chile sauce), plus more for serving |
| 4 | scallions, roughly chopped |
| 1 | 1/2-inch piece ginger, peeled and sliced |
| 1/2 cup | fresh cilantro leaves |
| 1 | small yellow, red or orange bell pepper, diced |
| 8 | radishes, diced |
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.
Source: foodnetwork.com
