Hong Kong Primavera with Spicy Peanut Sauce
- Number of Servings: 2
Ingredients
3 oz. vermicelli or thin spaghetti2 green onions, thinly sliced1/4 cup water2 tbs creamy peanut butter1 tbs reduced-sodium soy sauce2 tsp rice or distilled white vinegar1 tsp sugar1/2 tsp red-pepper flakes2 tsp sesame oil2/3 cup coarsely grated carrots1/4 cup frozen green peas1 tbs minced fresh ginger2 cloves garlic4 cups thinly sliced napa cabbage
1. Cook the vermicelli or spaghetti according to the directions on the package but without the salt. Drain and toss with the green onions; keep warm.
2. While the pasta cooks, combine the water, peanut butter, soy sauce, vinegar and sugar in a blender container. Cover and process until smooth. Add the pepper flakes and set aside.
3. Place the oil in a heavy, 10" nonstick skillet; stir in the carrots, peas, ginger and garlic. Cook over medium-high heat, stirring constantly, for 30 seconds. Stir in the cabbage and peanut sauce. Cook, stirring constantly, for 1 minute, or until the cabbage is wilted. Add to the pasta and toss well. Serve hot, cold or at room temperature.
Number of Servings: 2
Recipe submitted by SparkPeople user MRMIA18.
2. While the pasta cooks, combine the water, peanut butter, soy sauce, vinegar and sugar in a blender container. Cover and process until smooth. Add the pepper flakes and set aside.
3. Place the oil in a heavy, 10" nonstick skillet; stir in the carrots, peas, ginger and garlic. Cook over medium-high heat, stirring constantly, for 30 seconds. Stir in the cabbage and peanut sauce. Cook, stirring constantly, for 1 minute, or until the cabbage is wilted. Add to the pasta and toss well. Serve hot, cold or at room temperature.
Number of Servings: 2
Recipe submitted by SparkPeople user MRMIA18.
Nutritional Info Amount Per Serving
- Calories: 376.5
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 497.2 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 5.0 g
- Protein: 14.0 g
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