Nutty Noodles & Veggies

This is a recipe I found from a book on Lipoprotein (a).  It's a topic I'll expand on later but for now this recipe sounds amazing.  I changed it up a little for ease of use.

Gluten Free note:  if you want to try gluten free pasta the best we have found is brown rice pasta.  It holds up the strongest and tastes the best.

Nutty Noodles and Veggies

1/4 c peanut butter, almond butter or tahini (ground sesame seeds)
3 T reduced sodium tamari, coconut aminos or soy sauce
2 T brown sugar
juice of 1 lime (2 T)
1 T minced garlic
1 T peeled and grated fresh ginger or 1/4 tsp ground ginger
1/2 tsp crushed red pepper flakes (optional)
1/4 tsp fresh ground black pepper
8 oz brown rice or whole grain thin noodles (ex spaghetti, linguine or soba)
1 c frozen shelled edamame, thawed or a can of chic peas, drained and rinsed
1 c shredded red cabbage
3/4 c shredded carrot
1/2 c diced red or orange bell pepper
1/4 c seeded and finely diced cucumber
1/4 c thinly sliced greens onions
1/4 c chopped cilantro or parsley
1 1/2 T hemp seeds or sesame seeds

To make the sauce, whisk together the first 8 ingredients in a small bowl.  Cook pasta as directed on the package.  Drain in a colander, rinse in cold water and drain again.  Transfer to a large bowl.  Pour the sauce on the noodles and gently toss to coat the noodles.  Add the rest of the ingredients and toss to combine.  Serve cold or at room temperature.