Noodle Bowls with Peanut Dressing

By Shawn

Ingredients

• FOR THE NOODLES
• Kosher salt
• 8 ounces dried whole-wheat spaghetti
• 1 teaspoon peanut or canola oil
• 1/3 cup roasted unsalted peanuts, for garnish
• 4 ounces snow peas, trimmed and thinly sliced lengthwise (1 1/2 cups)
• 2 small carrots, scrubbed well and shredded into thin strips with a vegetable peeler
• 1 medium red bell pepper, seeded and sliced into thin strips
• 5 scallions (white and green parts), thinly sliced, 1/4 cup of sliced greens reserved for garnish
• FOR THE SAUCE
• 1/3 cup creamy natural peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons plain rice wine vinegar
• 1 tablespoon honey
• 2 teaspoons peeled, finely grated fresh ginger root
• 1/4 cup water
• Chili garlic sauce, such as Sriracha

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

For the noodles: Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cook (al dente) according to the package directions. 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 to 5 minutes. Cool, then coarsely chop
Transfer the noodles to a mixing bowl. Add the snow peas, carrots, bell pepper and all but 1/4 cup of the scallions, tossing to incorporate.

For the sauce: Whisk together the peanut butter, soy sauce, vinegar, honey, ginger and water in a medium bowl. Add the chili garlic sauce (to taste).

To serve, divide the noodle-vegetable mixture among individual bowls. Divide the sauce among them evenly, then sprinkle each portion with the reserved scallions and the toasted peanuts.