Asian noodle bowl with peanut dressing

By grammadot

Ingredients

• Noodles:
• Kosher salt
• 8 ounces whole-wheat spaghetti
• 1 teaspoon peanut or canola oil
• 1/3 cup roasted unsalted peanuts
• 4 ounces snow peas, trimmed, thinly sliced lengthwise (1 1/2 cups)
• 2 small carrots, shredded into thin strips with a vegetable peeler
• 1 medium red bell pepper, sliced into thin strips
• 5 green onions, thinly sliced
• Sauce:
• 1/3 cup creamy natural peanut butter
• 2 tablespoons low-sodium soy sauce
• 11/2 tablespoons plain rice wine vinegar
• 1 tablespoon honey
• 2 teaspoons finely grated fresh ginger
• 1/4 cup water
• Chili garlic sauce, such as Sriracha

Preparation

Step 1

For the noodles, heat a pot of salted water to a boil over high heat. Add the pasta; cook until al dente. Drain, then toss with the oil and let cool.

Meanwhile, toast the peanuts in a dry skillet over medium-high heat, stirring frequently, until fragrant, 3-5 minutes. Cool; coarsely chop.

3 Transfer the noodles to a bowl. Add the snow peas, carrots, bell pepper and all but 1/4 cup of the green onions, tossing to incorporate.

4 For the sauce, whisk together the peanut butter, soy sauce, vinegar, honey, ginger and water in a bowl. Add the chili garlic sauce to taste. Serve the noodles drizzled with the sauce and sprinkled with the green onions and peanuts.