Recipe: Tasty Nutty noodles with vegetables (vegan)

Nutty noodles with vegetables (vegan). Cook noodles according to package directions. Drain, rinse with cold water and drain again. Add dressing to noodles, and toss well, coating pasta thoroughly.

Peanut sauce is a great addition to stir-fries, chicken or tofu, and vegetable dishes. The peanut sauce may thicken when mixed with the noodles and chilled. An easy vegan nutty soba noodle salad that is crazy delicious, and gluten free. You can cook Nutty noodles with vegetables (vegan) using 18 ingredients and 1 steps. Here is how you cook it.

Ingredients of Nutty noodles with vegetables (vegan)

1. Prepare 1 lb of whole wheat spaghetti.
2. Prepare 1/4 cup of vegetable broth.
3. Prepare 1 of onion.
4. It's 1/2 of Red bell pepper.
5. You need 1/2 of Green bell pepper.
6. You need 2 of jalapeño peppers.
7. Prepare 2 cup of brocoli.
8. You need 1 of carrot.
9. Prepare 1/4 cup of basil.
10. You need 2 tbsp of sesame seeds.
11. It's 1/4 cup of peanut butter.
12. Prepare 1/4 cup of soy sauce or tamari.
13. It's 2 tbsp of rice vinegar.
14. Prepare 1 tbsp of ginger.
15. It's 2 clove of garlic.
16. You need 2 tbsp of agave.
17. It's 3 of Green onion.
18. Prepare 1/4 cup of peanuts.

Perfect for dinner on a hot evening, and any leftovers are great for tucking Toss the noodles gently to mix in the vegetables and tempeh, and to coat the vegetables with the dressing. I like to use my hands for this as I find it. Add tofu for extra protein and texture. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce.

Nutty noodles with vegetables (vegan) instructions

1. Slightly cook veggies combine other ingredients in sauce pan.

These spicy, nutty and tangy noodles are a vegan take on a classic Szechuan dish called dan dan noodles. Dan dan noodles are usually made with minced pork, pickled vegetables and Szechuan chilli oil. My version is vegan, appropriate for the new year, and packed with mushrooms for a rich. Make vegetable noodles with or without a spiralizer from carrots, parsnips, sweet potatoes, turnips, broccoli and more with this simple tutorial. I use vegetables that are typically cooked to make noodles for hot/cooked dishes and vegetables that are served cold to make beautiful salads.

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