Cold Peanut Noodles (WFPBNO)

I made these last week to have something different. It was a very hot day and these noodles hit the spot. I served them fresh at room temperature. The pasta had been rinsed in cold water and the veggies were cold from the frig. But, the leftovers were amazing served straight out of the frig. This peanut sauce recipe is one I saw online and I left out the sesame oil. It is so much better then the store bought peanut sauces that are full of stuff we don't need! I hope you'll give these a try and leave me a comment. You obviously can substitute the pasta for whatever you have on hand or enjoy and change up the veggies some as well. Cooked shelled edamame would be delicious in this.

Peanut Sauce:

• 1/4 cup natural peanut butter
• 1/4 cup freshly squeezed lime juice
• 2-3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon each - garlic powder, ground ginger, black pepper, crushed red pepper flakes

Whisk all the ingredients in a bowl until combined. Taste and add more soy sauce if needed. The consistency should be thin enough to drizzle. If it's too thick add a teaspoon of water at a time until it's the desired consistency. Set aside.

Noodle Ingredients:

• 8 ounces pasta
• 2 carrots, grated
• 1/2 English cucumber, diced
• 1- 1 1/2 cups tri-color coleslaw
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, thinly sliced
• Garnish: chopped peanuts, black sesame seeds, extra cilantro, oven baked tofu

Cook pasta al dente according to package directions. Drain, rinse with cold water and set aside to drain well. Once totally drained add to a large bowl. 

To the bowl of pasta add the carrot, cucumber, coleslaw, cilantro, green onions.

Toss everything well to combine and then drizzle with peanut sauce and toss again.

Serve in bowls with garnishes. If you are going to make the tofu start it while the pasta water is coming to a boil.

Enjoy!!!