YIELD 6-8 servings
1 pound (1 16-ounce box) brown rice fusilli pasta (or favorite noodles)
1 inch fresh ginger root, minced
2 cloves garlic, minced
1/4 cup sesame oil
1/4 cup roasted peanuts to garnish
1/4 cup reduced sodium soy sauce (or nama shoyu)
3 tablespoons peanut butter, organic if possible
1 cup red bell peppers, thinly sliced
2 stalks of fresh green chives, chopped
1. Boil the pasta according to package directions, which will vary if you’re using gluten-free pasta or whole-wheat pasta. Set aside to cool.
2. Mix sesame oil, peanut butter, and soy sauce in a small bowl, and then toss with pasta.
3. Toss remaining ingredients with pasta. Enjoy at room temperature, cold, or warm.
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