Ingredients
- 13 ounces dry spaghetti pasta (use the thick spaghetti or linguini will work also)
- 2 tablespoons extra-virgin olive oil
- 1 leek, thinly sliced (white and pale green parts only)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 carrot, grated
- 500 mL edamame (frozen, shelled, 1 1/2 cups)
- 1 1/2 pounds cabbage (thin sliced, 3/4 medium purple cabbage)
- 1/2 cup chopped fresh cilantro
- FOR DRESSING
- 1/4 cup peanut butter (smooth)
- 1/2 teaspoon lime zest
- 1/4 cup fresh lime juice
- 2 tablespoons sesame oil (toasted)
- 1 tablespoon maple syrup
- 3 tablespoons low-sodium tamari
- 2 tablespoons balsamic vinegar
- 1 teaspoon hot sauce (optional)
- 125 mL peanuts (roasted, salted 1/2 cup)
- 1/4 cup chives, thinly sliced (for garnish)
How to Make
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Step 1: In a large pot of boiling water, add the thick spaghetti and cook according to package directions. Drain and rinse with cool water. Toss noodles to keep them from sticking and set aside to drain. Transfer to a large bowl.
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Step 2: Heat oil in a large frying pan over medium-high heat. Add leeks and sauté for 3–5 minutes or until softened. Add bell peppers and sauté for another 3–5 minutes or until soft. Add carrot, edamame and cabbage. Sauté for another 3 minutes until all the vegetables are tender-crisp.
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Step 3: Remove from heat and add to drained noodles. Add cilantro and toss to combine.
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Step 4: FOR DRESSING: in a medium-sized bowl, whisk together peanut butter, lime zest, lime juice, oil, maple syrup, soy sauce, vinegar and hot sauce.
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Step 5: Pour over noodle mixture and stir well.
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Step 6: Add peanuts and chives and toss again.
We hope you enjoy this recipe!
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