Thai Noodle Salad

1/2 pound whole grain linguine

Sauce:
1 cup dry peanut butter powder
1/4 cup low sodium soy sauce
3/4 cup warm water
1 inch piece of fresh ginger, grated
4 cloves garlic, diced fine
6 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons honey
2 teaspoons siracha sauce
3 tablespoons flaxseed meal

Other ingredients to add at the end:
1 pre-packaged coleslaw mix, (without the dressing) or 4 cups shredded cabbage
2 cups fresh spinach, baby leaves
1 cup fresh mung bean sprouts or 1 cup steamed asparagus, or broccoli, etc.
3/4 cup chopped fresh cilantro
1 cup grated carrots
1/2 cup sliced scallions

not included in nutritionals:
add tofu, tempeh, chicken, or whatever

1. In a large pot, boil the noodles until al dente. Drain but don't rinse. Place in large bowl.

2. While the noodles are boiling, put all the sauce ingredients into blender and blend away for a minute. Let this sit for a few minutes while the flaxseed helps it to thicken up.

3. Pour peanut sauce over noodles and other ingredients, toss well to coat.

4. This works as a hot dish or later as a cold noodle salad.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENSTEN.