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A veggie-packed spicy noodle dish!
Start by boiling the water for the pasta. While the water comes to a boil, prepare your veggies: Slice the cucumbers, red peppers, red onion, and cut the Chinese broccoli into bite-sized pieces, then add to a large bowl, adding the Chinese broccoli last.
When the water boils, add in a big pinch of salt to season the water, and add the whole wheat spaghetti. Boil until al dente, about 6 minutes. Drain, then add to the top of the veggies.
While the pasta steams the Chinese broccoli, make the dressing. Add the peanut butter to an empty jar, or medium-sized bowl, and microwave for 30-45 seconds until it’s slightly melted. Then add in the rice wine vinegar, low sodium soy sauce, Siracha, and water, whisking (or shaking if using a jar) until combined. Pour over pasta and mix well, using tongs to combine.
Divide onto 4 plates, top with sliced scallions, and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!