Recipe: Vegan Sesame Noodles

This is so good, my omnivorous family loves it! It's also a very flexible recipe, so I will substitute whatever veggies I have on hand (like green beans or zucchini). Plus it doesn't result in a ton of pans to wash. Plus did I mention how yummy it is?

Sesame Noodles (serves 4)

4 oz uncooked spaghetti (I use brown rice, but any kind is fine)

4 c. bean sprouts

2 c. thinly sliced snow peas

2 T toasted sesame oil

¼ c. peanut butter

2 T soy sauce

1 T vinegar

1 T brown sugar

1 green onion, minced

1 T finely minced ginger (or ½ tsp dry)

1 clove finely minced garlic

1 c. grated carrot

• Cook the spaghetti according to the instructions. Just before done, throw in the bean sprouts and snow peas. Cook for 30 seconds, then drain everything well. Return the pasta, sprouts, and snow peas to the pot and toss with sesame oil.
• In a large bowl, whisk the peanut butter, soy sauce, vinegar, sugar, scallion, ginger, garlic with 2 T (or more!) water. It should be thick enough to coat the noodles, but liquid enough to be easy to toss.
• Toss the spaghetti, sprouts, snow peas, and carrots with the peanut butter mixture.