Noodle and Peanut Salad (GF)

1 pkt spaghetti  (make sure it is gluten free if necessary)

½ cup peanut butter

½ cup water

4 tbs tamari  (make sure it is gluten free if necessary)

1 tsp peeled minced ginger root

2 tb maple syrup

2 tb brown rice vinegar

2 chopped spring onions

½ cup corn kernal

Cook the spaghetti according to the package directions. Blend the peanut butter, water, tamari, ginger, maple syrup and vinegar. Drain and rinse the cooked spaghetti and transfer to the slad bowl. Pour in the dressing and toss. Add the corn and spring onions and combine. Let sit for a few hours for the flavours to meld.

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