So easy and yummy! Make extra. Leftovers are even better.
Boil whole wheat spaghetti in salted water. Five minutes before the end of the cooking time, toss in your favorite veggies. I used leeks, broccoli, and carrots, but things like bean sprouts and pea pods would be awesome. Cook until pasta is al dente. Drain.
Meanwhile, in a large bowl, mix...
1/2 tsp minced ginger
1 clove garlic, minced
A tiny pinch of red pepper flakes
Juice of 1/2 lime
3 tbsp soy sauce
1/2 tsp rice wine vinegar
2 tbsp water
1 tsp sugar (yea, I know, but you need it... trust me)
1 1/2 tsp veggie oil
1/2 tsp sesame oil
Add pasta mixture. Toss well. Chill in fridge.
When ready to serve, toss again, then top with scallions, chopped peanuts and your favorite fresh herb. I used mint because I had it in the fridge, but basil or cilantro would be awesome.
Mommy tip.... Make extra pasta and veg with yours. Toss it with olive oil and parmesan. Serve as a side dish for your non-vegan family.