Vegan Asian noodle salad

Ingredients for 2 servings:

• 150g spaghetti
• 1 carrot(s)
• ½ bell pepper(s)
• 0.33 cucumber(s)
• 1 handful of peanuts and/or sesame seeds
• 4 tbsp soy sauce
• 2 tbsp peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tbsp Sriracha sauce
• 1 tsp raw cane sugar
• 1 tsp garlic
• 1 tsp ginger

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

with bell pepper, carrot, cucumber and peanuts, vegan, vegetarian

Peel the cucumber, halve it, and remove the seeds with a teaspoon. Slice the cucumber halves. Quarter the bell pepper and cut into short, thin strips. Grate or shred the carrot. Place the vegetables in a large bowl. Roughly chop the peanuts. Cook the spaghetti in boiling salted water for 12 minutes, or until al dente. Drain and add to the vegetables in the bowl. Stir in the dressing and divide the noodles between 2 bowls. Garnish with sesame seeds and chopped peanuts.