Ingredients

The following ingredients have 6 Servings
  • 1 pound Thin Spaghetti (De Cecco is recommended)
  • 1 pound Sugar Snap Seas (ends trimmed)
  • 3 large Carrots (shredded or spiralized)
  • 1 cup Bean Sprouts (rinsed)
  • 1 Red Bell Pepper (seeds removed, sliced thin)
  • 2 Scallions (sliced)
  • 1 cup Cabbage (shredded)
  • 1/4 cup Vegetable Oil (more if needed)
  • 1/4 cup Rice Wine Vinegar
  • 1/3 cup Soy Sauce (low sodium)
  • 3 Tablespoons Pure Sesame Oil
  • 1 Tablespoon Clover Honey
  • 2 cloves Fresh Garlic (grated)
  • 2 teaspoon Fresh Ginger Root (grated)
  • 3/4 cup Crunchy Peanut Butter
  • 1/4 cup Fresh Cilantro Leaves (chopped (optional))
  • 3 Tablespoons Roasted Almonds or Peanuts (chopped)

Instruction

  • Cook spaghetti al dente, according to package directions.
  • If using an Instant Pot Electric Pressure Cooker, Ninja Foodi or Pressure Cooker, add 4 cups of water and cook for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
  • Rinse cooked spaghetti under cold water and then strain water from spaghetti and place into large mixing bowl or serving bowl.
  • Use a vegetable peeler to shred the carrots. Place into bowl with pasta.
  • Remove seeds from red pepper and slice pepper. Add to bowl of pasta.
  • Place sugar snap peas into hot water and blanche for 30 second.
  • Remove sugar snap peas from hot water and run under cold water. Drain the water and add sugar snap peas to bowl with spaghetti.
  • Add the rest of the vegetables to the large mixing bowl with the noodles.
  • Grab a large measuring cup and add all sauce ingredients. Whisk well until completely combined. Make sure to whisk out all the clumps of peanut butter
  • Pour sauce over noodles and veggies and toss to combine.
  • Cover and refrigerate until chilled or ready to serve.
  • Pour salad into a nice serving bowl.
  • Garnish with chopped nuts and cilantro, if desired.