This peanut sauce includes fresh basil and more lime juice, and interestingly, only one half of the peanut butter of a traditional peanut noodle recipe. This version is more delicate, not quite as salty, and maybe a little bit thinner. Along with the addition of crunchy red cabbage and onions…well, it’s a winning combination.
This new sauce was inspired by a recipe from The China Study Cookbook, by LeAnne Campbell for Nutty Noodles with Vegetables.
Although her recipe called for vegetables that included red bell pepper, green bell pepper, and jalapenos, the first time I made it, I had none of those. I improvised with what I did have – red (purple) cabbage, along with the requisite garlic, onions, carrots, and broccoli. 
Peanut Sauté: Indonesian-Style Pasta
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Omnivore, Vegetarian
Description
Sweet, salty, and crunchy, this Indonesian-style pasta is a flavor explosion. The crunchy cabbage adds a delightful textural contrast.
Ingredients
- 1/4 lb whole wheat angel hair pasta, cooked
- 1/4 cup vegetable broth
- 1/4 cup water (or more if needed)
- 1 onion, sliced
- 1 large carrot, cut into thin strips
- 1 clove garlic, minced
- 2 cups (474 ml) red cabbage, thinly sliced
- 2 cups (474 ml) chopped broccoli flowerets
- 1/4 cup fresh basil, chopped
- 1/4 cup natural peanut butter
- 1/4 cup natural soy sauce or tamari
- 2 tablespoons rice vinegar, unseasoned
- 1 tablespoon fresh minced ginger
- 2 tablespoons agave
- 1 teaspoon of a “mild” hot sauce (I like Cholula)
- Sea salt to taste
- Juice of one fresh lime
Instructions
- Prepare 1/2 pound of pasta. Drain and set aside.
- In a large skillet, add broth, water, onions, and carrots. Sauté for 5 minutes, or until vegetables are slightly cooked. Add the garlic, cabbage, and broccoli, and continue to cook for a couple of minutes until the broccoli turns bright green but is still tender-crisp. Stir in pasta and fresh basil. Set aside.
- In a separate saucepan, mix peanut butter, soy sauce, rice vinegar, ginger, agave, and hot sauce. Cook over medium heat, stirring until the mixture is smooth.
- Pour the sauce over the noodles.
- Season with salt. Squeeze the juice of one lime over the pasta, and serve.
Notes
- For a richer flavor, use roasted peanuts to make your own peanut butter.
- If you don’t have rice vinegar, apple cider vinegar can be used as a substitute.
- To prevent the noodles from sticking, toss them with a little oil after draining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indonesian-Style
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 65
- Fiber: 8
- Protein: 12
Frequently Asked Questions
What kind of pasta works best for this Indonesian-style peanut sauce?
Spaghetti or linguine cling to the peanut sauce well. Rice noodles are another option if you want to lean more into the Southeast Asian flavor profile.
Can I make the peanut sauce ahead of time?
Yes, the sauce keeps well in the refrigerator for up to 5 days. It will thicken as it chills, so thin it with a bit of warm water or coconut milk when reheating.
How do I keep the peanut sauce from clumping on the pasta?
Toss the hot pasta with the sauce immediately after draining, and reserve some pasta cooking water. Adding a tablespoon or two of starchy pasta water helps the sauce coat evenly without becoming thick and sticky.
I don’t usually like Indian but this is GREAT. I’ve lost 24lbs with the Loaded Gun DIet and it’d be a lot easier if I had known about this gem.