Servings: 8


  • 3/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon dried hot red pepper flakes
  • 1 teaspoon sugar
  • 1 cup hot water
  • 20 ounces whole wheat pasta
  • 2 cucumbers, peeled, seeded and cut diagonally into 1/8-inch slices
  • 1 cup thinly sliced green onion
  • 1 cup red peppers, thinly sliced and 1 inch in length
  • salt and pepper to taste



  1. In a blender combine the peanut butter, soy sauce, lemon juice, garlic, red pepper flakes, sugar and hot water until smooth.
  2. In a pot of boiling salted water, boil the pasta until just tender; transfer to colander and rinse briefly under cold water. Drain the pasta noodles well.
  3. In a large bowl, toss noodles with peanut sauce, cucumbers, green onion and red peppers.
    Add salt and pepper to taste. Serve immediately at room temperature.