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🍝 Quick One-Pot Pasta in Asian Style

655 kcal · 30 min · 4 servings

Ingredients

• Salt Pinch
• Spaghetti 500 g
• Cucumber 1 pcs
• Carrots 1 pcs
• Pepper, red 1 pcs
• Spring onions 2 pcs
• Organic Limes 1 pcs
• Garlic cloves 1 pcs
• Ginger, fresh 20 g
• Peanut butter 4 tbsp
• Soy sauce 2 tbsp
• Agave syrup 1 tsp
• Sriracha sauce 1 tsp
• Oil 2 tbsp
• Peanuts, roasted and salted 4 tbsp

Instructions

1. 1. Heat about 4 liters of salted water in a pot with a lid until it boils.
2. 2. Add the spaghetti to the boiling water.
3. 3. Cook the pasta on medium heat for about 8 to 9 minutes until al dente (firm to the bite).
4. 4. Wash the cucumber and cut off the ends.
5. 5. Wash the carrot, remove the stem end, and peel it.
6. 6. Wash the bell pepper, cut it in half, and remove the stem and seeds.
7. 7. Cut the prepared vegetables into thin strips about 5 cm long.
8. 8. Wash the spring onions and remove the roots.
9. 9. Slice the spring onions very thinly at a sharp angle.
10. 10. Cut the lime in half and squeeze out the juice.
11. 11. Peel the garlic clove and the piece of ginger.
12. 12. Grate the garlic and ginger finely.
13. 13. In a bowl, mix the peanut butter, grated garlic, grated ginger, soy sauce, agave syrup, 1 tablespoon of lime juice, Sriracha sauce, and oil.
14. 14. Chop the peanuts coarsely.
15. 15. Drain the spaghetti in a colander.
16. 16. Reserve about 1 cup of the cooking water in the process.
17. 17. Mix the spaghetti in the pot with the vegetables and the peanut sauce.
18. 18. Add some of the reserved cooking water if necessary to loosen the sauce.
19. 19. Season the pasta with salt and the remaining lime juice.
20. 20. Portion the one-pot Asian noodles into bowls.
21. 21. Sprinkle the noodles with the chopped peanuts and serve.

Nutrition per serving

• kcal: 655
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 78 g