reduced-fat peanut butter
low sodium soy sauce
fresh lemon juice
1 1/4 tablespoons
grated fresh ginger
salt & freshly ground black pepper
scallions, thinly sliced
carrot, peeled and thinly sliced
- Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil, and ginger. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil. Add the noodles and cook, stirring constantly, until the water returns to a boil. Cook until the noodles are al dente.
- Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture. Add 2-4 tablespoons hot pasta water to loosen up the sauce.
- Add the vegetables and toss well. Let cool. Cover and refrigerate.