This recipe is fast, easy and perfect to make ahead when you need to pack a lunch. It's also a great way to use leftover spaghetti!
1 Cup Cooked/Cold Whole Wheat Spaghetti (you can also use cold soba noodles)
1/2 TBS Low Sodium Soy Sauce
1 Tsp Rice Vinegar
1/8 Tsp Sesame Oil (optional)
1/2 TBS Chili Garlic Sauce (you can use more, less or skip this all together depending on how spicy you want it to be)
5 Baby Carrots (sliced into matchsticks)
1 Scallion (sliced thin)
1 TBS Crushed Peanuts
1 Tsp Toasted Sesame Seeds
Combine cold spaghetti, soy sauce, vinegar, sesame oil, and chili garlic sauce. Toss well to evenly distribute all ingredients. Top with carrots, sliced scallion, peanuts and sesame seeds. Enjoy!
- The recipe is for a single serving, but you can make increase the number of servings...just multiply each ingredient amount by the number of servings you want ;)
- This tastes great cold or at room temperature, so it's great to make ahead and pack for lunch.
- If you want to make this more filling you can add bite sized pieces of extra firm tofu, raw broccoli, zucchini, and/or serve it over a baby spinach salad.