Rainbow Noodles

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

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Serving Size

1/4 of Dish

Total Servings

4

Calories

533

Macros

26.6g Protein

18.2g Fat

67.7g Carbs

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Ingredients

Kitchen Tools

ABC

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1 Small Purple Cabbage

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1 Cup Shredded Carrots

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8 oz Baby Spinach

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1 Red Bell Pepper

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1 Cup Edemame

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½ Cup Cilantro

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1 16oz Block Firm Tofu

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¼ Cup Peanut Butter

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1 Tsp Sriracha Sause

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2 Tbsp Soy Sauce

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1.5 Tbsp Rice Vinegar

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⅛ Cup Water

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½ Tbsp Maple Syrup

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½ Tbsp Sesame Oil

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½ Tsp Garlic Powder

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½ Tsp Ground Ginger

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8 oz Whole Wheat Spaghetti

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Directions

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1.

Dice tofu into bite sized cubes, while 1 tbsp olive oil heats in wok over medium-high heat.

2.

Add tofu to wok, making sure each piece has direct contact with pan.

3.

Spinklie garlic powder, salt and pepper to taste. Cook each piece on 3-4 sides until golden brown. Set aside.

4.

Prepare spaghetti according to package instructions.

5.

Shuck edemame, cut red pepper into thin strips, and shred cabbage.

6.

In small bowl, whisk together peanut butter, sriracha, soy sauce, vinegar, water, maple syrup, sesame oil, garlic and ginger.

7.

Toss spaghetti, tofu, veggies and peanut butter mixture, mixing thoroughly with tongs.

8.

Enjoy!

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