Ingredients
12ozwhole-wheat pasta,I used DeLallo whole-wheat linguine
1tbsppeanut oil,or olive oil
1red bell pepper,,co and julienned, thinly sliced
1yellow bell pepper,cored and julienned
1largecarrot,peeled and julienned
1cupshredded red cabbage
1cupshelled edamame
thinly-sliced scallions,topping
green onions,topping
toasted sesame seeds,topping
chopped peanuts,topping
½cupcreamy peanut butter
¼cupsoy sauce
3tbspwater
2tbsphoney
2tbsprice vinegar
1tbspgrated fresh ginger
2tspsesame oil
1clovegarlic,peeled
1tspsriracha hot chili sauce,optional, or more to taste
Preparation
Cook pasta al dente in generously-salted pasta water according to package instructions.
Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.
Once the pasta is cooked, drain it, but reserve 1/4 cup of pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine.
If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.
Serve immediately, topped with scallions, sesame seeds, and peanuts if desired.
Whisk all ingredients together in a bowl by hand.
