Ingredients

The following ingredients have 3 Servings
  • 4 ounces linguine noodles ((I use Banza chickpea noodles))
  • 1 tablespoon olive oil
  • 1/2 head green cabbage (, shredded (about 3-4 cups))
  • 1 red bell pepper (, sliced (seeds removed))
  • 1/2 red onion (, thinly sliced)
  • 1/2 teaspoon fine sea salt ((4 grams; I use Real Salt brand))
  • 2 carrots (, peeled & shredded)
  • 1 cup fresh cilantro (, chopped)
  • 2 green onions (, chopped (for garnish))
  • 1/4 cup creamy all-natural peanut butter ((70 grams))
  • 2 tablespoons tamari ((32 grams; gluten-free soy sauce))
  • 1 tablespoon sriracha ((18 grams))
  • 2 tablespoons fresh lime juice ((26 grams))
  • 1 tablespoon toasted sesame oil ((12 grams))
  • 1 tablespoon maple syrup ((20 grams))
  • 1 inch fresh minced ginger ((4 grams; about 1 tablespoon))
  • 1 clove garlic ((2 grams))

Instruction

  • Prepare the pasta according to the directions on the package.
  • While the noodles are cooking, heat the olive oil in a large deep skillet over medium high heat. Add in the cabbage, bell pepper, red onion, and a 1/2 teaspoon of salt, and stir until softened, about 8 minutes. You can add a splash of water, as needed, to help prevent the vegetables from sticking to the bottom of the pan. The vegetables will probably fill the pan at first, but will shrink down as they cook!
  • Prepare the sauce in a medium bowl. Add in the peanut butter, tamari, sriracha, lime juice, sesame oil, maple syrup, ginger, and garlic. Use a whisk to stir them together, then add water 1 tablespoon at a time, as needed, to help thin the sauce. I usually use 2 tablespoons of water to get a pour-able consistency.
  • Add the drained noodles to the pan of sauteed vegetables, along with the carrots, cilantro, and peanut sauce. Toss well to coat everything in the sauce, and make sure everything is heated through.
  • Serve warm, with the chopped green onions on top. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and reheated in a pan until warm again.