You could serve this with baked tofu or add some chili powder to increase the heat a bit. But as-is, it's a perfect — and packable — lunch that's filling without being too heavy.
Makes 2 servings
1/4 pound pasta such as whole wheat spaghetti or soba noodles
Juice of one lime
1/4 cup creamy peanut butter
3 cloves garlic, minced
2 tablespoons soy sauce
5 red radishes, thinly sliced
1 cucumber, thinly sliced
1/2 cup peanuts
Salt and pepper, to taste
1 carrot, peeled
1/4 cup chopped cilantro
Make the pasta, drain and set aside in a large bowl.
In a small bowl, combine the lime juice, peanut butter, garlic and soy sauce. Whisk well to combine, adding a little water if the sauce is too thick.
Add the sauce to the pasta and mix well to combine, making sure the noodles are well coated. Toss in the radishes, cucumber, peanuts and salt and pepper, and mix well. Using a vegetable peeler, shave the carrot in long ribbons onto the noodles. Stir in the cilantro. Add salt and pepper to taste.
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