This dish was a huge hit at the Capital Campaign Team meeting last week. Delicious! Thank you, Abbi, for sharing the recipe! 

Serves: ~6 people

Base

1 lb pasta (rice noodles, rice, or quinoa all work too)
Cook according to package directions.

Peanut Sauce

Whisk together:

• ½ cup peanut butter

• 2 tsp sriracha

• 4 tbsp soy sauce

• 3 tbsp rice vinegar

• ¼ cup water

• 1 tbsp maple syrup

• 1 tbsp toasted sesame oil

• 1 tsp garlic

• 1 tsp ginger

Veggies

Use what you like, but don’t skip the red bell pepper — it is magic!
This is what we used:

• 1 bag pre-shredded coleslaw mix

• 1 bag shredded carrots

• 1 red bell pepper, finely chopped

Assemble

• Toss the cooked pasta with veggies and peanut sauce. 

• Optional protein add-ins: tofu, chickpeas, chicken, or steak.

Great warm or cold, and reheats well.

Tip: This is a flexible recipe. If the sauce needs adjusting, play around with it! Test small tweaks in a separate bowl before committing!