Peanut Butter Satay “Noodles”

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Servings – 4

Ingredients

For the Sauce

• 80g peanut butter, smooth is a must, rich roast is personal preference
• 80ml low sodium soy sauce or tamari for gluten free
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 heaped tsp chili paste or chili flakes
• ½ tsp ground ginger
• 1 tbsp lime juice
• 120ml water
• 2 tbsp Linwoods Milled Flaxseed Almonds Brazil nuts Walnuts & Co-Enzyme Q10 

To Serve

• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 small courgette thinly sliced or use a julienne peeler for zoodles
• 1 medium carrot thinly sliced or use a julienne peeler for zoodles
• 200g dry spaghetti or noodles of choice
• Spring onions and sesame seeds to serve

Directions

1. Blend together all sauce ingredients in a high speed blender.
2. This dish can be served as a salad or warm. Either way but you pasta or noodles on to cook according to packet instructions. 
3. If choosing to cook your veggies, add some sesame oil or olive oil if you don’t have sesame, into a pan. Saute the pepper, orange and red, for about 5 minutes.
4. Add courgette and carrot to the pan and cook for a couple of minutes.
5. Drain the noodles and add to the pan.
6. Give everything a toss and then add your sauce; you can reserve a little for serving on the side.
7. Use a tongs to toss the veggies and pasta together with the sauce.
8. Allow to heat through for 2 -3 minutes.
9. Serve in bowls topped with sliced spring onion and sesame seeds over the top.