2tablespoonsnatural peanut butter(I used chunky because that’s what we had)
1/2-3/4cuphot water
1/4cupsoy sauce(replace with more water if you’re salt-free)
2teaspooncider vinegar
1/8-1/4teaspooncayenne pepper
2-4green onionssliced
Instructions
Prepare the pasta and keep it warm. If you’re using pre-cooked pasta, bring it to room temperature.
Begin steaming the broccoli and carrots. After a few minutes, or when the broccoli begins to turn bright green, add the zucchini and steam until all vegetables are tender but still crisp. The time will vary depending on the method of steaming you use, so just watch them carefully and don’t let them over-cook.
While the vegetables are steaming, heat the sesame oil in a large pot over medium-low heat. Add the garlic and ginger and cook for a couple of minutes. Add the peanut butter, and cook, stirring, until it is heated through. Slowly stir in the hot water and add soy sauce, vinegar, and cayenne. Stir until it is a smooth mixture, adding more water if it is too thick. Then add the cooked pasta and toss to coat.
Once the vegetables are steamed, add them to the pasta and sauce. Mix well and serve sprinkled with chopped green onions.
Notes
If you replace part or all of the soy sauce with water, the sodium will be significantly lower.