Peanut Noodles with Vegetables
Ingredients
- 1 tbsp oil (olive, grapeseed, vegetable or coconut oil)
- 2 garlic cloves, diced, separated
- 1/2 inch fresh ginger, peeled and chopped
- 1 cup snap peas, sliced into strips
- 1 medium zucchini, diced (I used 5 baby zucchini)
- 1 baby bok choy, chopped
- 1/2 cup edamame
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 cup dry pasta (spaghetti, rotini, or penne)
- 2 tbsp natural peanut butter
- 1 tsp sesame oil
- 2 tsp low sodium soy sauce
- 3 tbsp low sodium chicken broth
- 1/2 tsp fish sauce
- 1 tsp chopped, unsalted peanuts
- 1/4 cup chopped cilantro
- 2 scallions, chopped
Directions
- Cook the pasta according to package directions. Reserve 2-3 tbsp of the cooking water. Drain pasta and set aside.
- In a wok or large saute pan, heat oil. Add 1 garlic clove and ginger. Allow to cook for about 1-2 minutes or until fragrant
- Add vegetables to pan and saute for several minutes until bok choy is wilted and vegetables are beginning to soften. Season with kosher salt and ground pepper.
- While vegetables and pasta are cooking, combine 1 clove garlic, peanut butter, soy sauce, fish sauce, sesame oil and chicken broth in a small bowl. Whisk together until smooth. Add pasta water as needed to reach a honey-like consistency.
- Add pasta and peanut sauce to pan. Stir to evenly coat vegetables and pasta with the sauce.Top with fresh cilantro, chopped peanuts and scallions.
Green beans, asparagus and/or spinach could be substituted for snap peas and bok choy
Serving Suggestions
Serve for a meatless meal or with grilled chicken.
Courtesy of:
Laura Russell, MA, RD, CDE
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving Calories 460
Total Fat 18 g
Saturated Fat 2.5 g
Polyunsat Fat 2.3 g
Monounsat Fat 6.9 g
Cholesterol .57 mg
Sodium 360 mg
Total Carbohydrate 53 g
Dietary Fiber 5 g
Protein 18g