Black Bean Noodles with Peanut Sesame Sauce

Tags: Vegan, Gluten-Free, Low-Carb

Serves: 4-5

Ingredients:

• 200 g Explore Asian Gluten Free Organic Black Bean Spaghetti
• 1/2 medium red bell pepper, edible portion (~50 g)
• 1/2 medium green bell pepper, edible portion (~50 g)
• florets from 1 crown broccoli (~100 g)
• 3-5 green onions (scallions) (~40 g)
• 1 large carrot (~72 g)
• 4 oz snow pea pods (~110 g)
• 1 T grated ginger (~10 g)
• 4-5 cloves garlic, grated (~12 g)
• 1/4 t ground dried chili pepper
• 1/2 c gluten free peanut butter (~128 g)
• 3 T San-J Organic Tamari Wheat Free Soy Sauce (54 g)
• 3 T rice vinegar (45 g)
• 1 T peanut oil (14 g)
• 1 T sesame oil (14 g)

Directions

1. Slice peppers, and carrots into thin, julienne slices about 2" long.
2. Thinly slice scallions (green onions).
3. Cook noodles according to package directions. Drain, reserving 3/8 c fluid.
4. Toss noodles with sesame oil. Add veggies. Toss again. Set aside.
5. In a saucepan, heat peanut oil. Saute garlic and ginger; sweat scallions. Lower heat to medium-low.
6. Add peanut butter, tamari, vinegar, and water to saucepan. Mix until peanut butter and fluid is well blended. Remove from heat.
7. Add sauce to noodles and veggies; toss until thoroughly coated.
8. Chill in refrigerator overnight.

Nutritional Information