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Kung Pao Noodles

BY ELIZABETH BORELLI

4-6 servings

Prep and cook time:  15 minutes

This delicious dish is so quick to make it actually takes less time than stopping for takeout, and you control what goes into it.  Typically a dish high in salt, sugar and fat, this version of Kung Pao Noodles is optimized for taste and nutrition without compromising the yum factor.

You can easily convert this kid-friendly, vegan recipe to a gluten-free version by just substituting rice or quinoa pasta for the whole wheat spaghetti listed below.

Ingredients

  • 1 pound package whole wheat (or your favorite) spagehetti noodles
  • ½ cup real peanut butter (no sugar or high fructose corn syrup added)
  • 1 cup shredded carrots
  • 1 cup chopped green onions
  • ¼ cup Bragg’s Liquid Aminos or tamari sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons rice vinegar
  •  3 Tbsp. freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 teaspoon red pepper sauce (Sriracha is our family favorite)
  • 2 cloves crushed or teaspoon powdered garlic
  • 1 teaspoon finely grated or powdered ginger

Cook the pasta according to instructions on the package. While it’s cooking, wash your veggies, shred your carrots (no need to peel them first), and chop the green onions.

Measure peanut butter and add to a glass dish (you can use a 2 cup or larger glass measuring cup as your mixing bowl if you have one).

Add the remaining ingredients to the peanut butter and heat for 30 seconds in the microwave, until warm.

Mix the sauce until the consistency is smooth.

When the pasta is done, drain it and put it back into the cooking pot.  Add the shredded carrot and green onion to the pan and cover it for 2 minutes so the hot pasta slightly steams the veggies.

Finally, add the peanut butter sauce and toss with large serving forks to combletely combine.  Serve warm or cold, topped with chopped smoked tofu if you like.

 

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