Pasta: Cold Peanut Butter Noodle Salad
by Lishka DeVoss

YIELD 2 to 3 servings

INGREDIENTS

6 ounces whole wheat spaghetti or linguine
12 snow peas, raw, coarsely chopped (optional)
1/2 red bell pepper, cut into small strips
2 scallions, thinly sliced
1 carrot, shredded

BOWL (whisked together):
1/4 cup smooth natural peanut butter
2 tbsp Chardonnay or Dry Vermouth
2 tbsp water
2.5 tbsp tamari
1.5 tbsp toasted sesame oil
1 tbsp grated fresh ginger
2 tsp sugar
1/2 tsp red pepper flakes
Dash of garlic powder

PREPARATION

1. Pour BOWL on the hot cooked noodles and then chill.

2. When noodles are cold, add vegetables.

NOTE Can be refrigerated for up to 4 days.

Updated 2022-08-14

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