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Sesame Noodle Veggie Bowls

Spoonful of Plants

Ingredients
  

  • 1 lb whole wheat spaghetti
  • 1 cup snap peas kept whole until after cooking
  • 1 red pepper thinly sliced
  • For the Soy Chili Sauce:
  • cup sesame seed oil
  • ¼ cup + 2 tablespoon soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon sweet chili sauce found in Asian food aisle of your local supermarket
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly grated ginger optional but recommended
  • 1 tablespoon sesame seeds
  • *option to add fresh greens such as parsley thai basil, cilantro, or sliced green onions are delicious garnishes

Instructions
 

  • In a medium sized microwaveable bowl, microwave the snap peas until slightly tender about 3- 4 min.
  • Drain snap peas and set aside to cool.
  • In a large pot, boil water and cook pasta as directed.
  • In meantime, make the soy chili sauce by whisking together soy sauce, chili sauce, onion and garlic powders and ginger and set aside.
  • Drain pasta and add to a large bowl.
  • Chop the snap peas into ½-1 inch pieces and add them to pasta along with peppers.
  • *Option to add protein of choice here.
  • Add the soy sauce mixture to the pasta and veggies and toss to combine.
  • Sprinkle sesame seeds over top.
  • Season with additional soy sauce and fresh garnishes as suggested above if desired.
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