Description
Sweet, salty, and crunchy, this Indonesian-style pasta is a flavor explosion. The crunchy cabbage adds a delightful textural contrast.
Ingredients
Units
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- 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