Ingredients:

  • 1/2 cup (125g) Creamy Peanut Butter
  • 3 tbsp (45ml) Low-Sodium Soy Sauce
  • 1 tbsp (15g) Gochujang or Sriracha
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tbsp (15g) Honey or Maple Syrup
  • 1 tsp (5g) Freshly grated Ginger
  • 1 clove Garlic, minced into a paste
  • 1/2 cup (120ml) Reserved Pasta Water
  • 8 oz (225g) Udon Noodles or Linguine
  • 1 cup (100g) Thinly sliced Red Cabbage
  • 1 large Carrot, julienned or shaved
  • 2 Green Onions, thinly sliced on a bias
  • 1/4 cup (30g) Crushed Toasted Peanuts

Instructions:

  1. While the pasta water comes to a boil, combine the peanut butter, soy sauce, Gochujang, rice vinegar, honey, grated ginger, and garlic in a large heat-proof mixing bowl. Whisk vigorously until a thick, uniform paste forms.
  2. Cook the udon noodles or linguine in boiling water according to package directions, pulling them roughly 60 seconds before they reach al dente to allow for carry-over cooking.
  3. Before draining, reserve 1/2 cup of the starchy pasta water. Slowly whisk the hot water into the peanut paste until it transforms into a glossy, velvety glaze.
  4. Toss the hot noodles, sliced cabbage, and carrots into the sauce. Use tongs to coat everything thoroughly, allowing the heat to slightly soften the vegetables.
  5. Garnish with sliced green onions and crushed toasted peanuts before serving immediately.