• 20servings
  • 15minutes
  • 141calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) package angel hair pasta

  2. 3 cups shredded napa cabbage

  3. 4 large carrots, shredded

  4. 1 small green bell pepper, chopped

  5. 1 small red bell pepper, chopped

  6. 1 small yellow bell pepper, chopped

  7. 1 bunch fresh cilantro, chopped

  8. 1 bunch fresh green onions, chopped

  9. 1/2 cup chopped peanuts

  10. 2 tablespoons toasted black sesame seeds

  11. 8 ounces frozen cooked shrimp, thawed and drained

  12. 1/4 cup peanut butter

  13. 2 tablespoons tahini

  14. 1/4 cup rice wine vinegar

  15. 1/4 cup sweet chili sauce

  16. 5 tablespoons soy sauce

  17. 1 teaspoon sesame oil

  18. 1 teaspoon brown sugar

  19. 1 teaspoon garlic powder

  20. 1 teaspoon salt

  21. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

  2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.


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