- 12 oz whole wheat spaghetti
1 carrot halved and thinly sliced
1/3 cup hoisin sauce
1/4 cup smooth peanut butter
2 tbsp cider vinegar
1 clove garlic, minced
1/2 tsp hot pepper sauce
1 cup chopped cilantro
1/4 cup chopped roasted peanuts
1-1/2 cups bean sprouts
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add carrots; cook for 30 seconds. Drain and rinse under cold water; set aside in colander.
In large bowl, whisk together 1/2 cup water, hoisin sauce, peanut butter, vinegar, garlic and hot pepper sauce until smooth. Add pasta mixture, 3/4 cup of the coriander; toss. Sprinkle with peanuts and remaining coriander. Serve Napa Cabbage and bean sprouts in a separate bowl to be mixed in individually.
This meal met with approval by all family member - no mean feat!!