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Peanutty Noodles

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Ingredients
  Uncooked whole wheat spaghetti 8 Ounce
  Whole wheat spaghetti 8 Ounce, uncooked
  Bean sprouts 1 1⁄2 Cup (24 tbs)
  Olive oil 1 Tablespoon
  Thinly sliced shiitake mushrooms 3 1⁄4 Ounce (1 Package)
  Snow peas 1⁄4 Pound, trimmed
  Carrot 1⁄2 Cup (8 tbs), diagonally cut
  Minced peeled ginger 1 Teaspoon
  Green onions 1⁄2 Cup (8 tbs), thinly sliced
  Peanuts 1⁄4 Cup (4 tbs), finely chopped
  Vegetable broth 1⁄3 Cup (5.33 tbs)
  Low sodium soy sauce 3 Tablespoon
  Peanut sauce 2 Tablespoon (Such As House Of Tsang)
Directions

1. Cook pasta according to package directions, omitting salt and fat. Add bean sprouts; cook 1 minute. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; saute 3 minutes. Add snow peas and carrot; saute 3 minutes. Add ginger; saute 15 seconds. Add green onions and peanuts; saute 1 minute. Remove vegetables from pan.
3. Add vegetable broth and soy sauce to pan; bring to a boil. Stir in peanut sauce. Add pasta mixture and vegetable mixture; cook 2 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Peanut
Interest: 
Healthy

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