One of the biggest mistakes I made when going vegan was to double up on the bread and pasta. Not surprisingly, no matter how much I ate, I was still hungry. I could eat half a pound of pasta and go back for more.
Slowly I realized (I’m a bit dense) that to be satisfied, I needed to increase the variety of foods I consumed. This meant incorporating more nutrient-dense, colorful vegetables and legumes, and dialing back the pasta and bread a bit.
While this may at first look like your typical noodle dish, it’s actually quite vegetable-forward. The recipe calls for just a quarter pound of pasta noodles, but serves a healthy portion to two people. That’s because it features tons of red bell pepper, cucumber, carrot, radish and scallion in a delicious peanut sauce. The reasonable portion of noodles doesn’t weigh you down, and the variety of vegetables helps make it a balanced meal.
Note to self: If all of your meals are tan, you need to add more colorful vegetables.
I love this peanut noodle dish at room temperature, but it can be served hot or cold. Add some steamed or baked tofu and shredded cabbage to make it even heartier!
Also, instead of dried linguine or spaghetti, try it with your favorite buckwheat or rice noodles.
- ¼ lb dried linguine or spaghetti
- ¼ c peanut butter
- 2 T soy sauce
- ½ t sesame oil
- 1 t sriracha sauce (or other hot sauce)
- 1 t agave nectar
- 2 t lime juice
- ½ t fresh ginger, peeled and grated
- ½ t garlic, grated
- ¾ c warm water
- 1 c cucumber, seeded, julienned
- 1 c carrot, julienned
- 1 c red bell pepper, julienned
- ½ c radish, julienned
- ¼ c scallion, thinly sliced at an steep angle
- 2 T chopped fresh mint, plus more for garnish
- ¼ c roasted peanuts, chopped
- Prepare linguine (or other type of noodles) according to package instructions. Drain, rinse with cold water and set aside.
- In a medium bowl, combine peanut butter, soy sauce, sesame oil, sriracha sauce, agave nectar, lime juice, ginger and garlic. Stir in water, ¼ cup at a time, until dressing consistency is reached. Set aside.
- In a large bowl, combine cucumber, carrot, red bell pepper, radish and scallion. Stir in noodles and mix well. Pour dressing over noodle mixture. Stir in fresh mint. Top with peanuts and serve.
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