Ginger-Lime Hoisin Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz. wheat blend linguine such as (Barilla Whole Grain)2 Tbsp. canola oil2 large celery stalks, ends trimmed and sliced thinly2 cloves of garlic, minced or grated2 tsp powdered ginger (or, if fresh, a one inch piece, grated2 cups green beans (ends trimmed, or thawed if frozen)1 small zucchini, cut into 3" matchsticks1 cup frozen edamame1/4 cup Hoisin saucejuice of 2 limes2 tsp of hot sauce (or to taste)1/4 cup chopped cilantro1/2 cup chopped mint leaves
Bring a large pot of water to a boil and salt it. Add the pasta and cook according to package directions, until al dente, about 7 minutes. (note: reserve 1/2 cup of starchy cooking water for sauce)
Meanwhile, in a large, high-sided skillet, heat the canola oil over medium-high heat until it shimmers. Add the sliced celery, minced garlic, and ginger, and stir fry until the celery softens, about 3 minutes. Add the green beans and zucchini and continue to stir fry about 3 minutes. Last, add the edamame for about a minute to heat through.
To the vegetable stir fry, add the Hoisin sauce, hot sauce, the juice of two limes, and the pasta cooking water, combining to make a sauce. Turn off the heat.
Drain the pasta, then stir it into the vegetables and sauce, tossing to coat. Stir in the fresh cilantro and mint, then serve in shallow bowls.
A cold cucumber salad with a limejuice/sesame oil/rice wine vinegar dressing makes a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.
Meanwhile, in a large, high-sided skillet, heat the canola oil over medium-high heat until it shimmers. Add the sliced celery, minced garlic, and ginger, and stir fry until the celery softens, about 3 minutes. Add the green beans and zucchini and continue to stir fry about 3 minutes. Last, add the edamame for about a minute to heat through.
To the vegetable stir fry, add the Hoisin sauce, hot sauce, the juice of two limes, and the pasta cooking water, combining to make a sauce. Turn off the heat.
Drain the pasta, then stir it into the vegetables and sauce, tossing to coat. Stir in the fresh cilantro and mint, then serve in shallow bowls.
A cold cucumber salad with a limejuice/sesame oil/rice wine vinegar dressing makes a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.
Nutritional Info Amount Per Serving
- Calories: 230.9
- Total Fat: 5.4 g
- Cholesterol: 0.2 mg
- Sodium: 181.2 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 7.0 g
- Protein: 10.4 g
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