Slurpalicious Vegan Peanut Noodles

I am a whole food plant based cook, so all my recipes I collect are based on that way of eating. Healthy and good for your body.

8 oz uncooked pasta, I use spaghettini, spaghetti or vermicelli ( use rice noodles for gluten free)

drizzle of sesame oil

¼ cup green onions, diced (for serving)

subheading: Peanut Sauce:

½ cup natural peanut butter, smooth or crunchy

½ cup canned coconut milk (full fat)

2 and ½ tablespoons Tamari

2 teaspoons Chili garlic sauce

1 tablespoon rice vinegar, not seasoned

1 and ½ tablespoons fresh lime juice

1 tablespoon toasted sesame oil

1 tablespoon sugar or sweetener of choice

1 tablespoon fresh ginger, peeled, grated and chopped

¼ cup chopped cilantro

½ teaspoon curry powder

⅓ cup water

subheading: More serving ideas (optional):

lime wedges

toasted sesame seeds

chopped cilantro

chopped roasted peanuts

Directions at thecheekychickpea.com

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