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25Ingredients
35Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 pkg. soba noodles
- 2 1/2 cups vegetables (roasted or stir fried in light oil, broccoli, matchstick cut carrots, strips of red peppers, edamame)
- sauce (light, for noodles, optional for additional sauce or instead of pesto)
- 1/4 cup pesto (Thai Basil, to garnish on individual pasta dishes, 1/2 tablespoon per serving, optional)
- peanuts (and or sesame seeds for garnish, optional)
- 3 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. canola oil
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 1 Tbsp. garlic paste (chili, I prefer to use 2 T but adjust to your tastes)
- 1/2 tsp. garlic (minced)
- 1/2 tsp. root vegetable (grated fresh ginger)
- 10 round
- 1 sheet rice paper
- 2 cups vegetables (thinly sliced, red peppers, carrots and I added cucumbers)
- 1/2 cup mint (or basil)
- 5 tsp. pesto (thai basil, optional)
- 1 Tbsp. ginger (fresh minced)
- 1/4 cup hot water (hot)
- 1/2 cup peanut butter
- 4 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1/2 tsp. miso
- 1/4 tsp. chili paste
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