These noodles are good warm or cold and any leftovers make a great lunch. 

 

• 1 box whole wheat spaghetti (or other noodles)

• 4 to 6 carrots, peeled and grated

• 3 green onions, thinly sliced

• toasted sesame oil

• ¾ cup smooth peanut butter or other nut butter (cashew, almond, hazelnut)

• ¾ cup hot water

• ¼ cup miso (we use sweet white)

• 3 T agave

• 2 T raw apple cider vinegar (we use Bragg’s)

• ½ tsp. ginger powder

• ¼ tsp. garlic powder

 

Cook spaghetti according to package directions and drain.  Meanwhile, mix all of the sauce ingredients together in a large bowl.   Add the drained cooked spaghetti and toss to thoroughly coat the noodles.  Add the shredded carrots and diced green onions and toss again.  Serve in individual bowls topped with additional grated carrots and a drizzle of toasted sesame oil.