Description
This recipe is sweet and salty, but with a new twist of cabbage to add great crunch.
Ingredients
Scale
- 1/2 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 red cabbage, thinly sliced
- 2 cups 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 carrot. 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 mixture is smooth. Pour over noodles.
- Season with salt. Squeeze the juice one lime over the pasta, and serve.
- Category: Main
- Cuisine: Vegan