Meal preppers, this one’s for you: a simple stovetop recipe that stores well in the fridge for several days and is delicious cold or at room temperature. Bell pepper and cucumber stay crunchy, while the cayenne kick doesn’t quit. Looking for a protein boost? Try tossing in some shredded cooked chicken or steamed shrimp.
Ingredients
8 oz uncooked whole wheat pasta, spaghetti
⅓ cup smooth reduced-fat peanut butter
3 tbsp hoisin sauce
1 tbsp low sodium soy sauce
1 tbsp rice vinegar, unseasoned
½ tsp dark sesame oil
⅛ tsp Cayenne pepper
1 uncooked bell peppers, small, yellow, finely chopped
½ medium english cucumbers, halved, seeded, chopped
2 medium uncooked scallions, thinly sliced
Instructions
Cook the pasta according to the package directions. Drain the pasta, then rinse under cold water. Drain again.
Meanwhile, in a small saucepan, whisk the peanut butter, hoisin, soy sauce, vinegar, oil, cayenne, and 6 tbsp water until smooth. Bring the mixture to a boil over medium-high heat.
Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber and toss well to combine. Top with the scallions.
Serving Size: 1⅓ cups!
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