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Peanutty Noodles




Source of Recipe


Cooking Light 2000


Recipe Introduction


I made a half batch of this to have for my lunches it was wonderful! Yum! It made 4 servings for me. Next time I might up the veggies even a bit more. When I reheated it, I just sprinkled a little water over it and covered it w/a damp paper towel. It reheated great! I might have topped it w/some chopped peanuts but I didn't have any.


List of 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 (such as Smucker's) -- I just used Jif
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee) -- I used more
1/4 teaspoon salt -- I omitted but my chicken broth and soy sauce weren't low-sodium
Cooking spray
2 cups red bell pepper strips
1 pound snow peas -- I used broccoli
I added some sliced green onions
8 cups hot cooked linguine (about 1 pound uncooked pasta) -- I used Ronzoni whole wheat blend spaghetti
1/2 cup chopped fresh cilantro -- I didn't have but I did squeeze in some fresh lime juice

Recipe



1. Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

2. 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.

3. Heat 2 teaspoons oil (I might omit and just cook the veggies in a little broth or water) 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. Yield: 10 servings (serving size: 1 cup).

CALORIES 296 (27% 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

NOTES from mag.: 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.