20 minutes
Serves 6
Ingredients:
1 pound rice stick noodles (If you can't find them, linguine works well.)
4 cups boiling water
1 red pepper, diced
1 cup shredded carrots
2 cups shredded cabbage
1 cup diced green onions
Peanut Sauce (Recipe Below)
Peanut Sauce
2/3 cup peanut butter (We like Adam's Natural.)
2/3 cup warm water
1 Tbsp. minced garlic
1/4 cup lime juice
1/4 cup soy sauce
1 tsp. honey
Cooking spray
Spray 1/3 cup measuring cup with cooking spray. Use measuring cup to scoop 2/3 cup peanut butter and place into blender. (Chef's Note: The cooking spray will ensure the peanut butter doesn't stick to the measuring cup.) Add water, garlic, lime juice, soy sauce, and honey to blender. Pulse until creamy, about 30 seconds. Set aside.
Make Dinner:
Boil water in a large pasta pot. As soon as it begins to boil, remove from heat. Add rice noodles to boiling water and stir well. Allow pasta to 'rest' in boiling water for 10 minutes.
Toss diced peppers, shredded carrots, cabbage and green onions in a large mixing bowl. Drain water from pasta and add noodles to bowl of chopped vegetables. Add peanut sauce and toss to combine. Pasta can be served hot or cold. (Chef's Note: If using vermicelli, boil pasta in six quarts of boiling water in a large pasta pot according to package directions, about 10 minutes or until al dente.)