This is one of my all-time favorite recipes, and I thought you might like to know how to make it. It makes a fantastic dinner, and superb leftovers for lunch the next day, or even breakfast!. A forkful twirl from the fridge for a yummy snack is also a reasonable option. If you want, you can get the cabbage, peppers, and carrots ready the night (or weekend) before to cut down on worknight evening prep time. This recipe is perfect with any kind of noodles, including gluten-free ones. The reason it is so filling is because it is full of all kinds of different phytonutrients, which you can tell by how many colors it contains, as well as all the super-nourishing fats in the form of peanut butter, sesame oil, and fresh soybeans.

Be prepared to love this peanut sauce so much that you decide to make it another time to pour over steamed vegetables. Or steamed rice, or quinoa, or millet, or greens, or anything else you can think of.

ingredients:
12 oz whole wheat thin spaghetti (or any other noodle you choose)
1 cup shredded purple cabbage
1 cup carrot ribbons (made with a potato/carrot peeler)
1 cup baby spinach
1.5 cups red bell pepper stripes
1 cup shelled cooked edamame (fresh soybeans — feel free to buy shelled frozen edamame if desired, and thaw prior to using)

peanut sauce:
1/2 cup peanut butter
2 tsp. sriracha
4 Tbsp. tamari
3 Tbsp. rice vinegar
1/4 cup water
1 Tbsp. maple syrup
1 Tbsp. toasted sesame oil
1 tsp. garlic (chopped fine)
1 tsp. ginger (chopped fine)

#1 Arrange the noodles, cabbage, carrots, spinach, and red pepper in a bowl large enough to contain them all comfortably, and add the edamame on top.
#2 Blend together all the peanut sauce ingredients with a fork or whisk until well mixed. Pour into the noodle bowl, and mix.

Serves 3-4.

Thank you to @healthygirlkitchen for this really delicious recipe.