Ingredients
Servings: ￩￫
| .5 | cup peanut butter |
| .25 | Cup low-sodium soy sauce |
| .3 | Cup Warm water |
| 2 | tbsp Balsamic vinegar |
| 1.5 | tbsp toasted sesame oil |
| 2 | tsp honey |
| 3 | tbsp fresh ginger |
| 1 | Medium Garlic clove |
| .5 | Tsp Red pepper flakes, more or less to taste |
| 2 | cups frozen sugar snap peas, cooked and cut in half |
| 2 | Lb buckwheat soba noodles (any wheat noodle or spaghetti squash will work), cooked |
| 4 | Small Red, yellow, and orange small sweet peppers, chopped |
| .25 | cup chopped unsalted roasted peanuts or sesame seeds (optional) |
Instructions
Cook the pasta according to the package directions.
In a food processor puree the first nine ingredients up to red pepper flakes until smooth.
In a large bowl, toss the pasta with the sugar snap peas, peppers, and peanut dressing.
Serve sprinkled with the peanuts or sesame seeds if desired topped with sliced teriyaki chicken or tofu.
