Without the prawns, this is a vegan recipe. This is a great recipe for kids if you go light on the chilie.
The peanut sauce freezes well. I often make a large batch of the sauce and freeze it in small containers. I just take one out of the freezer in the morning to cut down on dinner prep time. Leftovers make a great cold lunch.
- 1/2 cup peanut butter
- 2 TBSP soy sauce
- 2 TBSP rice wine vinegar
- 1 TSP agave or honey
- 1 large clove garlic, grated, pressed, or finely minced
- 2 inch knob of ginger, grated
- Sirracha or other chile sauce to taste
- 1/4 cup water (more can be added to loosen sauce if it becomes too thick)
- 1/2 package of high-fiber spaghetti, soba noodles, or other noodle product
- 1 small carrot, peeled into long strips using a vegetable peeler
- 1/2 small red, yellow or orange pepper finely sliced
- 1/2 small cucumber, seeds removed and flesh julianned*
- 1 fresno chile, thinly sliced
- 2 TBSP cilantro chopped
- 1 1/2 cups broccoli florets
- Optional Addition: Sauteed or grilled prawns
- Combine all ingredents in a small saucepan and stir over low heat until all ingredients are combined. Add water as needed to create desired consistancy.
- Cook noodles according to package directions. During last minute of cooking, add broccoli florets.
- Combine carrot, pepper, cucumber, chili, and cilanto in large serving bowl.
- Add drained cooked pasta and sauce and toss to combine.
- Serve immediately.
- *An easy way to julianne the cucumber is to use a mandoline. Peel the cucumber and using the julianne attachment on the mandoline create the julianne slices turning the cucumber to get at the meat around the outside while avoiding the seeds in the center.