Ingredients:
6 oz whole wheat thin spaghetti or noodles
2 tbsp creamy peanut butter
4 tbsp reduced sodium soy sauce
1/4 cup water
2-3 tbsp sriracha sauce (adjust according to your taste)
1 tbsp rice vinegar
2 spring onion, finely chopped
1/4 cup dry roasted unsalted peanuts, coarsely chopped
1/2 - 1 tsp fresh ginger, finely grated
1 cup steamed vegetables (optional)
Method:
Cook the spaghetti/ noodles according to the directions in the package by adding some salt and oil to the water. Drain and rinse with cold water.
In a bowl, add the peanut butter, soy sauce, water, vinegar, spring onion, ginger and sriracha sauce and whisk all the ingredients together until smooth.
Just before serving, toss the spaghetti/ noodles with 3/4 of the peanut sauce and top with vegetables. I know its good to eat veggies with every meal but don't add too many...you can add some broccoli, sugar snap peas and carrots. I like mine without veggies as it brings out the flavors of the spicy peanut sauce.
Drizzle the remaining sauce over the vegetables and spaghetti. Garnish with spring onions and coarsely chopped peanuts and serve.
Makes 2 servings.