This dish is a toothsome marriage of textures & flavors. The sauce is rich with a slight kick to it and the carrots, sprouts and scallions lend a nice crunch to the creamy noodles.

Peanut Curry

3/4 lb Whole Wheat Spaghetti or Buckwheat Soba Noodles
1 1/2 Tbsp Red Curry Paste
1/2 cup Smooth Peanut Butter
1 tsp Soy Sauce
2 Tbsp fresh Lime Juice
1/3 cup Vegetable Stock
1/4 cup Cilantro Leaves + a little bit more for garnish
1 1/2 cups Bean Sprouts
2 Scallions, thinly sliced
1 Carrot, grated
Head of Napa Cabbage, quartered
2 Tbsp Rice wine vinegar
Salt & Pepper

1. Prepare the noodles and rinse them under cold water. Drain them well.
2. Spray cooking sheet with oil and place chunks of cabbage on sheet. Spray cabbage with cooking spray then sprinkle with rice wine vinegar, salt and pepper. Place in oven on broil for 10-20 minutes checking regularly. You want the edges of the cabbage to begin curling up a little bit and browning.
3. In a blender or food processor- combine vegetable stock, 1/4 cup of cilantro, red curry paste, lime juice, peanut butter and soy sauce. Puree until smooth.
4. Put Noodles in mixing bowl. Add the scallions, carrots, bean sprouts and sauce. Toss until everything is coated.
5. Serving- place noodles accompanied by piece of roasted cabbage. Top with cilantro, chopped peanuts and a lime wedge.