This is an easy lunch or dinner bowl, customizable with your favorite veggies and noodles – fast, fresh, and flavorful! We add whatever veggies we have in the fridge and throw them in raw which is what we love. If you are following this recipe and prefer a cooked veggie, you can toss them into the sauce while the pasta cooks. Or add roasted veggie. Miss seafood or meat...just add a grilled portion on top, you have options based on preference. Serves 4.
1 batch Spicy Coconut Peanut Sauce (recipe below)
8 ounces / 4 servings pasta (long noodle spaghetti, we like organic edamame spaghetti)
½ head broccoli, chopped bite size
1 cup edamame
2 large carrots, cut into matchsticks or spiralized
3 green onion, sliced
¼ cup peanuts, chopped
1 tablespoon sesame seeds
Prepare Spicy Coconut Peanut Sauce (recipe below); set aside.
Cook pasta according to directions.
While pasta cooks, clean and prep broccoli, carrots, onion, peanuts.
Drain pasta when cooked. Add to Spicy Coconut Peanut Sauce, toss to coat.
Divide into four serving bowls, top with broccoli, edamame, and carrots.
Garnish with green onion, peanuts, sesame seeds, and additional sriracha
1-2 inches fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
juice of 1 lime
¼ cup rice vinegar
¼ cup coconut milk
2-3 tablespoons sriracha
3 tablespoons peanut butter
Add ginger, garlic, lime juice, and rice vinegar to large saucepan over low heat, sauté until softened (1 minute).
Stir in coconut milk, sriracha, and peanut butter. Continue cooking another couple minutes, whisking into a smooth sauce.
Add more coconut milk for a thinner sauce, add sriracha for more spicy. Set aside.