Peanutty Noodles

This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before[ cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.]

Yield:
10 servings (serving size: 1 cup)
Ingredients
  • 2 carrots, peeled
  • 1 tablespoon vegetable oil, divided
  • 2 teaspoons grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup natural-style peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice or white wine vinegar
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1/4 teaspoon salt
  • cooking spray
  • 2 cups red bell pepper strips
  • 1 pound snow peas, trimmed
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • 1/2 cup chopped fresh cilantro
Directions

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

CALORIES 296 (27 percent from fat); FAT 8.8g (sat 1.7g, mono 3.8g, poly 2.7g); PROTEIN 11.7g; CARB 43.1g; FIBER 3.4g; CHOL 1mg; IRON 3.6mg; SODIUM 400mg; CALC 44mg


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