I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.

Ingredients:

8 oz pasta

2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)

1/4^th cup sesame oil

2 limes

½ cup peanut butter

1/4^th teaspoon ginger (minced)

1/4^th teaspoon garlic (minced)

1/4^th cup soy sauce

1/4^th cup coconut milk

½ cup chickpeas

Salt and pepper to taste

Directions:

1. Prepare your noodles of choice according to the directions.
2. Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
3. 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.
4. 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.