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Sweet and Spicy Peanut-Pasta Stir-Fry

Source of Recipe

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Sweet and Spicy Peanut-Pasta Stir-Fry

© American Heart Association
Diabetic Exchanges & WW Points
Serves 4; (1-1/2-cups ea.)

5 ounces dried whole-grain vermicelli or spaghetti, broken in half
1/2 teaspoon grated orange zest
1/3 cup fresh orange juice
3 tablespoons sugar
3 tablespoons soy sauce (lowest sodium available)
1 tablespoon cider vinegar
1 teaspoon grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes (optional)
1/2 cup dry-roasted unsalted peanuts
1 teaspoon toasted sesame oil
2 cups small broccoli florets (no larger than 3/4 inch)
1 medium carrot, cut into matchstick-size strips
1 medium onion, cut into 1/4-inch wedges
1 medium red bell pepper, cut into thin strips


1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
2. Meanwhile, in a small bowl, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, gingerroot, and red pepper flakes. Set aside.
3. Heat a large nonstick skillet over medium-high heat. Cook the peanuts for 2 minutes, or until they begin to lightly brown, stirring frequently. Transfer to a plate.
4. In the same skillet, heat the oil, swirling to coat the bottom. Cook the broccoli, carrot, onion, and bell pepper for 6 minutes, or until just tender-crisp. Transfer to a large bowl. Stir in the cooked pasta and peanuts. Cover to keep warm.
5. In the same skillet, still over medium-high heat, bring the orange juice mixture to a boil. Boil for 2 minutes, or until reduced to about 1/3 cup, stirring constantly. Pour over the pasta mixture, stirring to blend.

Cook’s Tip: To make preparing this dish even easier, assemble the orange juice mixture up to 24 hours in advance and use cut fresh produce from your supermarket.

One 1-1/2 cup serving equals: Calories 331; Total Fat 10.5 g (Saturated Fat 1.5 g, Polyunsaturated Fat 3.5 g, Monounsaturated Fat 5.0 g); Cholesterol 0 mg; Sodium 321 mg; Carbohydrates 52 g; Fiber 9 g; Sugars 18 g; Protein 12 g ++++ Dietary Exchanges: 2 starch, 2 vegetable, 1 other carbohydrate, 1/2 very lean meat, 1-1/2 fat. ++++ WWP: 7