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Peanut Sauté: Indonesian-Style Pasta

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  • Author: Adapted from The China Study Cookbook, by LeAnne Campbell


This recipe is sweet and salty, but with a new twist of cabbage to add great crunch.


  • 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


  1. Prepare 1/2 pound of pasta. Drain and set aside.
  2. 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.
  3. 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.
  4. Season with salt. Squeeze the juice one lime over the pasta, and serve.
  • Category: Main
  • Cuisine: Vegan
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