<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1514203202045471&ev=PageView&noscript=1"/> Deborah’s Kitchen- Noodle Veggie Salad | Core Spirit

Deborah’s Kitchen- Noodle Veggie Salad
Feb 14, 2023

Reading time less than 1 minute

Ingredients:

1 pound of whole wheat spaghetti
1/3 bag of broccoli florets (Costco, so yes, the BIG bag)
½ bag of sugar snap peas (Costco)

Dressing Ingredients:

½ cup soy sauce
1 cup of peanut butter
4 tablespoons of rice vinegar
1/2 cup water
4 tablespoons of lime juice (about two limes)
2 scallions
1/2 teaspoon crushed red pepper (or to your taste)
1.5 inch of ginger (grated)
4 tablespoons of brown sugar
Directions:

Cook the pasta according to directions (cooking time around 9 minutes). After 8 minutes of cooking the noodles, add the snap peas to the pot and cover it with the lid; 30 seconds later, add the broccoli to the pot. So the snap peas cook with the pasta for 1 min and the broccoli cooks with the pasta for 30 seconds. Then pour the pasta and veggies into a strainer and rinse with cold water for twenty seconds. Put all the ingredients for the salad dressing in a blender. Blend until the consistency is smooth. Add the salad dressing to the pasta and enjoy.

Leftover Meal Options:

For a snack, put uncooked broccoli and snap peas into a bag to take to work.
Take leftover pasta to work, but add a protein source (ex: can of chicken, can of tuna, or add peanuts) to boost the protein content for an energizing lunch.

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