Peanut butter pasta salad

Ingredients for 4 servings:

• 250 g pasta
• Water (salt water)
• 4 tbsp peanut butter, creamy
• 2 tbsp peanut butter, crunchy
• 150 ml vegetable stock
• 2 tbsp vinegar (red wine vinegar)
• 2 tbsp soy sauce
• 2 tbsp sesame oil or chili oil or olive oil
• 2 tbsp brown sugar
• 3 garlic cloves, squeezed
• ½ tsp ginger, grated
• ½ cup bell pepper(s), pickled, diced
• ½ cup spring onion(s), cut into strips
• e.g. chicken or turkey or
• Shrimp
• Peanuts for garnishing
• coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super creamy – something different

Cook the noodles in salted water according to the package instructions and then rinse with cold water. Meanwhile, combine the peanut butter, vegetable broth, vinegar, oil, soy sauce, sugar, garlic, and ginger in a saucepan and heat gently until the sauce is creamy. Season with salt and pepper to taste. Place the noodles, bell peppers (I always use the pickled ones from a jar), and spring onions in a bowl. Pour the sauce over the noodles and mix well. If you like, you can add fried shrimp, meat, or other vegetables, depending on your taste. Let your imagination run wild. Then let it sit in the refrigerator (I always do it overnight because it tastes even better the second day). Important: Remove from the refrigerator at least 30 minutes before serving so the peanut butter softens again. Peanuts and cilantro are great garnishes. We like to serve this pasta salad with fish.