Name: Nutty Noodles with Vegetables
Prep time: 20 min
Cook time: 15 min
Ingredients: ¼ cup vegetable broth; ½ onion, sliced; ½ red bell pepper, sliced; ½ green bell pepper, sliced; ½ yellow bell pepper, sliced; 2 cups chopped broccoli; 1 large carrot, cut into thin strips; ½-¾ cup unsweetened nondairy milk (rice, soy, almond, etc.); ½ cup natural peanut butter; ⅓ cup reduced-sodium soy sauce; 2 Tbsp rice vinegar; 1½ tsp ground ginger; ½ tsp raw cane sugar; ¼ tsp hot sauce; 1 pound whole grain spaghetti, cooked; ¼ cup crushed peanuts, for garnish; Lime wedges, for garnish; ½ cup chopped fresh Thai basil, for garnish

Recipes » Main Dish » Nutty Noodles with Vegetables

By LeAnne Campbell, PhD

(5)

This super easy noodle recipe is the perfect example of how a few well-placed garnishes can take a dish to another level. The crushed peanuts add textural diversity, the lime a splash of brightness that pairs really well with the spicier elements of the dish, and the Thai basil an aromatic freshness.

Prep: 20 mins Cook: 15 mins Yield: 4 servings

This tasty dish is simple to prepare. While the spaghetti is cooking, I chop the vegetables, then cook them. I then prepare my sauce, taste it, then balance out the flavors.

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

¼ cup vegetable broth
½ onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
½ yellow bell pepper, sliced
2 cups chopped broccoli
1 large carrot, cut into thin strips
½-¾ cup unsweetened nondairy milk (rice, soy, almond, etc.)
½ cup natural peanut butter
⅓ cup reduced-sodium soy sauce
2 Tbsp rice vinegar
1½ tsp ground ginger
½ tsp raw cane sugar
¼ tsp hot sauce
1 pound whole grain spaghetti, cooked
¼ cup crushed peanuts, for garnish
Lime wedges, for garnish
½ cup chopped fresh Thai basil, for garnish

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a large skillet, combine vegetable broth, onion, bell peppers, broccoli, and carrot. Cover and cook over medium-high heat for 3-5 minutes, until vegetables are slightly cooked and still crunchy. Do not overcook the vegetables.
2. In a small saucepan, combine ½ cup of milk, peanut butter, soy sauce, rice vinegar, ginger, sugar, and hot sauce. Cook over medium heat, stirring constantly, until mixture is smooth. If the sauce is too thick, add up to ¼ cup more milk.
3. Pour half of the peanut sauce over the noodles and gently mix until all noodles are coated.
4. Add remaining sauce to the vegetables and then gently fold the vegetables into the noodles.
5. Garnish with peanuts, lime wedges, and fresh basil.

Cooking Tips

1. Snow peas and cauliflower are great additions or replacements for the vegetables called for in this recipe.
2. You can use other pasta in place of the spaghetti.