By Tiffany Wu– Makes 4-6 Servings
Growing up, my mom always used to make her delicious peanut butter noodles when the weather got warmer. The creamy peanut sauce combined with crisp veggies always made for a satisfying meal. This dish reminds me of my childhood and is so simple and easy to make.
Bragg’s liquid aminos are a natural alternative to soy sauce and is gluten free with no added preservatives. If you’ve never tried liquid aminos before, I recommend trying them in this recipe. To give the noodles an additional protein boost, I added in some shelled edamame from Friendly City that is non-gmo and grown in the US.
3/4 cup Creamy Peanut Butter
2 tbsp. Bragg’s Liquid Aminos
1 tsp. salt
1 cup Water
16 oz Brown Rice Spaghetti
1 ½ cups shredded Cucumber
¾ cup shredded Carrots
1 cup Fresh Spinach
¾ cup frozen, shelled Edamame, thawed
- Place all sauce ingredients in a bowl and mix well with a spoon until combined. The sauce consistency should be slightly thick. Set aside
- Bring a large pot of water to boil and add in your brown rice spaghetti
- While the pasta is boiling, shred your cucumber and carrots
- When the pasta is done, combine all ingredients and make sure to coat the pasta and veggies evenly with sauce
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.