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This dish is best served warm or at room temperature and features an uncommon but tempting mixture of vegetables. It also qualifies as a unique make-ahead pasta salad for Seudos Shlishis. The roasted peanuts add lots of festive crunch!
1/2 cup Manischewitz Chicken Broth
1/3 cup Gefen Creamy Peanut Butter
3 tablespoons Haddar Teriyaki Sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon Gefen Garlic Powder
1/8 – 1/4 teaspoon crushed red pepper
6 cups Tuscanini Spaghetti noodles, cooked
3/4 cup scallions, chopped
1 and 1/2 cups carrots, grated
1 and 1/2 cups broccoli florets, thinly sliced
1 cup snow peas
1/2 cup purple cabbage, thinly sliced
4 tablespoons dry roasted, salted peanuts, chopped, for garnish
In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder, and crushed red pepper.
Place cooked noodles in the bowl and coat with the sauce.
Remove noodles from the bowl, reserving remaining sauce. Place noodles into a covered dish and put into a warm oven.
Pour the remaining sauce into a large frying pan and heat over medium flame.
Stir-fry the onions, carrots, broccoli, and snow peas for one to two minutes in the sauce.
Add the red cabbage and stir-fry for an additional one to two minutes until the vegetables are slightly tender.
Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts.
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