Serves: 6 or more
Prep time: 20 min
Cook time: 15 min
- 1 pound whole-wheat elbow pasta, or your favorite shape
- 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)
- 1 heaping tablespoon white miso
- 2 tablespoons apple cider vinegar, or rice wine vinegar
- 2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge — it’s ridiculously good)
- 2 teaspoons chopped ginger
- 1 garlic clove, minced
- 2 tablespoons honey (or less, if using sweetened peanut butter)
- 4 dashes sesame oil, plus more to taste
- 1 bunch scallions, trimmed and sliced
- 1/2 large watermelon radish, cut into 2-inch sticks
- 1 medium carrot, peeled and cut into 2-inch sticks
- 1 cup broccoli florets, blanched or lightly steamed, chopped
- 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish
- 1/2 cup roasted peanuts, for garnish
- Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.
- In a medium mixing bowl, place peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly. Taste for seasoning.
- Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well. Taste for seasoning.
- Garnish with reserved vegetables, cilantro, and peanuts. Serve at room temperature.