I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.
8 oz pasta
2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)
1/4th cup sesame oil
½ cup peanut butter
1/4th teaspoon ginger (minced)
1/4th teaspoon garlic (minced)
1/4th cup soy sauce
1/4th cup coconut milk
½ cup chickpeas
Salt and pepper to taste
- Prepare your noodles of choice according to the directions.
- Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
- Add all the ingredients for the sauce in a food processor— sesame oil, lime juice, peanut butter, ginger, garlic, soy sauce, and coconut milk. If it is too thick add a splash of water. Pour in a bowl and set aside.
- Mix the pasta, vegetables, peanut sauce sauce, and chickpeas together. I used organic canned chickpeas but if you have the time, make your own! Sprinkle chili flakes on top and serve.