Peanut Ginger Noodles

• 8 ounces, weight Soba/udon Noodles
• 3/4 cups Smooth Peanut Butter
• 2 Tablespoons Braggs Amino Acids (or Low-sodium Soy Sauce)
• 1 Tablespoon Sesame Oil
• 2 teaspoons Minced Garlic
• 1/4 teaspoons Ground Red Pepper Flakes
• 1- 1/2 teaspoon Minced Fresh Ginger
• 1/4 cups Diced Green Onions
• 1 cup Chopped Peanuts, For Garnish

1. Cook pasta in boiling water according to package directions, or to preferred doneness.
2. When done, drain the pasta but reserve 1 cup of the liquid.
3. Set both aside.
4. Whisk peanut butter, amino acids/soy sauce, oil, garlic, red pepper flakes and ginger in a large bowl.
5. Gradually add the reserved pasta liquid, 1 Tablespoon at a time, to thin out the sauce to your preferred consistency.
6. Add the noodles and onions; toss well to coat.
7. Garnish with peanuts.
8. Serve warm or chilled.
9. Serves 6-8
10. * Braggs Amino Acids can be found in health stores and markets like Whole Foods and Fresh Market.
11. ** Inspired from an Eating Well recipe.

noodles, smooth peanut butter, braggs, sesame oil, garlic, ground red pepper, fresh ginger, green onions, peanuts

Taken from tastykitchen.com/recipes/main-courses/peanut-ginger-noodles/ (may not work)