Peanut Butter And Ginger Noodles

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces organic whole wheat noodles (i used flat noodles)
• 1/2 cup peanut butter (creamy or chunky-your choice)
• 1/2 cup warm vegetable broth
• 1 tablespoon real maple syrup
• 1 tablespoon tamari
• 1 teaspoon lemongrass, pureed (my addition) (optional)
• 1 teaspoon gingerroot, freshly grated (for extra spice, add more ginger)
• 1/2 small carrot, peeled and cut into matchsticks
• 1/4 cup scallion, thinly sliced into 2-inch pieces (green and parts)
• fresh cilantro leaves

Recipe

• 1 cook the whole wheat pasta according to manufacturer's directions. cook "al dente".
• 2 drain and set aside.
• 3 in a serving bowl combine the sauce ingredients except for the carrots, scallions and cilantro leaves. whisk until smooth. note: it may help to combine all the sauce ingredients in a small saucepan or microwave-safe bowl and lightly warm. i prepared this again recently and found it much easier to warm the sauce ingredients first.
• 4 toss the cooked pasta noodles with the peanut butter mixture.
• 5 garnish with the carrots, scallions and cilantro leaves ; serve warm.