Peanut Butter Noodles
Note: There is a print link embedded within this post, please visit this post to print it.
Yield: 6 servings
juice of 1 lime
1/4 cup Peanut Butter & Co. Original Peanut Powder
1 tablespoon honey
3 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon grated ginger
1 tablespoon chili sauce
1 tablespoon olive oil
1/2 head of purple cabbage, sliced
1 zucchini, spiralized
2 cups rice noodles, cooked
1/2 cup green onion
1 cup watercress
1 tablespoon raw sesame seeds for garnish
lemon wedge for garnish
1. Mix together lime juice, honey, powdered peanut butter, soy sauce, sesame oil, rice wine vinegar, grated ginger, chili sauce, and olive oil in a medium sized bowl with a fork until creamy consistency is achieved. Set aside.
2. Chop green onion finely. Chop purple cabbage into thin slices. Spirulize one zucchini. Set vegetables into a large mixing bowl along with the cooked rice noodles. Mix together with your hands or tongs. Add your peanut butter sauce and mix well until evenly covered.
3. Put 1 cup of noodles into a small bowl for eating. Garnish with raw sesame seeds, watercress, and lemon wedge if desired.