VEGGIE-LOADED SESAME ALMOND BUTTER NOODLES

Veggie-Loaded Sesame Almond Butter Noodles image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 13

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1/2 pound whole wheat spaghetti pasta
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and diced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped roasted almonds or sliced almonds
2 tablespoons toasted sesame seeds*
1/2 cup almond butter
1/3 cup toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons peeled and grated fresh ginger root
1 medium garlic clove (finely minced minced)

Steps:

Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions to the bowl too (reserve a few for garnishing).
Make the dressing: Add all of the Sesame Almond Butter Dressing ingredients to a small bowl and whisk briskly until blended. If the dressing seems thin, add a little more almond butter. If too thick, you can thin it out with a bit of water. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss until well-combined.
Top with roasted almonds, toasted sesame seeds, and remaining scallions. Serve immediately or chill to eat later. Keeps well in a sealed container in the refrigerator for about 3 days.