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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. elbow pasta (whole wheat, or your favorite shape)
- 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)
- 1 Tbsp. white miso
- 2 Tbsp. apple cider vinegar (or rice wine vinegar)
- 2 tsp. chili garlic sauce (to taste, get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good)
- 2 tsp. ginger (chopped)
- 1 garlic clove (minced)
- 2 Tbsp. honey (or less, if using sweetened peanut butter)
- 5 dashes sesame oil (to taste)
- 1 bunch scallions (trimmed and sliced)
- 1/2 watermelon radish (large, cut into 2-inch sticks)
- 1 carrot (medium, peeled and cut into 2-inch sticks)
- 1 cup broccoli florets (blanched or lightly steamed, chopped)
- 8 sprigs fresh cilantro (chopped, legs and all, plus extra for garnish)
- roasted peanuts (for garnish, optional)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium480mg14% |
| Protein17g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A45% |
| Vitamin C30% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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