Spicy Peanut Lime Noodles |whole food plant based | oil free cooking

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good flavor.

Start by making the dressing. In a bowl, combine peanut butter, sriracha, and date syrup. Measure about two tablespoons of each ingredient by eye.

Add two tablespoons of low-sodium soy sauce to the mixture.

Pour in about two tablespoons of hot water to help smooth the dressing.

Whisk the dressing together until smooth. If it's too thick, add more hot water as needed.

Juice one lime using a lime squeezer and add the juice to the dressing.

Grate about two teaspoons each of ginger and garlic into the dressing, mixing well to combine.

Prepare the noodles in advance. Use organic whole wheat spaghetti, cooked according to package instructions, and drain in a colander.

Grate a couple of carrots for the salad, using a grater for a finer texture.

Use a mandolin on the julienne setting to slice the cabbage thinly, ensuring the pieces are not too chunky or too thin.

Prepare additional vegetables as desired, such as cucumber, for the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens