Peanut-Ginger Noodles

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Peanut-Ginger Noodles

Peanut-Ginger Noodles

Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles. If you like, add diced baked tofu to boost the protein and add calcium.

Serves 6

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/2 cup smooth natural peanut butter
  • 2 tablespoon reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, (see Ingredient Note), or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce b fresh vegetable medley, such as carrots, broccoli, snow peas (see Shopping Tip)

Cooking Directions

Step 1

Put a large pot of water on to boil.

Step 2

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

Step 3

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled.


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