A simple weeknight supper with a flavorful, just-spicy-enough peanut sauce. Made with whole grain noodles and lots of vegetables, it's healthy, too.
12ounceswhole grain noodles(whole wheat, brown rice, or other favorite spaghetti, or soba noodles)
1/3cupunsweetened,creamy peanut butter
3tablespoonsseasoned rice vinegar
1 1/2teaspoonssriracha(less if you are sensitive to a little kick)
2cupsdiced crunchy raw vegetables in any combination(cucumbers, bell peppers, celery, carrots, or snap peas all work well)
3scallions,thinly sliced, light green and white parts only
Bring a big pot of salted water to a boil over high heat. Add the spaghetti and cook al dente according to package directions.
While the pasta cooks, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, water, and sriracha until creamy and smooth. Set aside.
Dice the vegetables and set aside.
Once the pasta is done, drain and rinse under cold water to stop the cooking process. Shake well and transfer to the bowl with the peanut sauce. Toss the spaghetti with the sauce until evenly coated. Add the vegetables and scallions and toss again. Serve immediately. If the pasta gets sticky as it sits, add another tablespoon or two of water (or a splash of sesame oil if you have it) to thin the sauce.