Ingredients
-
8 ounces organic whole wheat noodles (I used flat noodles)
-
-
1/2 cup peanut butter (creamy or chunky-your choice)
-
1 tablespoon real maple syrup
-
1 tablespoon tamari
-
1 teaspoon lemongrass, pureed (my addition)
-
1/4 cup scallion, thinly sliced into 2-inch pieces (green and white parts)
-
1 teaspoon gingerroot, freshly grated (for extra spice, add more ginger)
-
1/2 small carrot, peeled and cut into matchsticks
-
1/2 cup warm vegetable broth
Instructions
- Cook the whole wheat pasta according to manufacturer's directions. Cook "al dente".
- Drain and set aside.
- In a serving bowl combine the sauce ingredients except for the carrots, scallions and cilantro leaves. Whisk until smooth. Note: It may help to combine all the sauce ingredients in a small saucepan or microwave-safe bowl and lightly warm. I prepared this again recently and found it much easier to warm the sauce ingredients first.
- Toss the cooked pasta noodles with the peanut butter mixture.
- Garnish with the carrots, scallions and cilantro leaves ; serve warm.