Ingredients

The following ingredients have 4 Servings
  • 1/2 pound (8 ounces) dry wheat noodles (or spaghetti)
  • 1/4 cup red cabbage, thinly shredded
  • 1/4 cup carrots, peeled and thinly shredded
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons crushed peanuts (optional, for garnish)
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce (or hoisin sauce)
  • 1 tablespoon sesame oil
  • 1/2 tablespoon rice vinegar (or balsamic vinegar)
  • 2 tablespoons hot water (or more, as needed)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon fresh ginger, grated

Instruction

  • Bring a large pot of water to a boil over medium high heat. Add noodles and a little bit of salt and cook according to package directions, about 10 minutes. Stir occasionally to help separate the noodles. Once cooked, drain the noodles well and set aside.
  • While cooking the noodles, combine the peanut butter sauce ingredients in a medium mixing bowl including peanut butter, soy sauce, sesame oil, vinegar, hot water, garlic, and ginger. Mix well until smooth, about 1 minute. If it is too thick for you, add in a little more hot water to thin it out. You can also mix the sauce mixture in a saucepan and heat it over low heat for 1 minute to help the ingredients blend into each other more easily, especially the peanut butter. Set aside.
  • To assemble the noodles, add the cooked noodles, shredded cabbage, carrots, cilantro, and peanut butter sauce in a large mixing bowl. Toss well to combine and serve immediately.