Thai Broccoli and Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
.25 c. Peanut Butter, smooth or chunky (stats are based on smooth)*2 TBS Splenda or other low/no calorie sweetener1.5 TBS hot water2 TBS Lime Juice1 TBS Reduced Sodium Soy Sauce1.5 TBS Sesame Oil.25 tsp red pepper fakes (can use more or less for taste, but this fits me perfectly)3 cups fresh Broccoli, chopped to desired thickness1 red bell pepper (stats are based on 164 grams of bell pepper)1 onion 2TBS vegetable oil1 clove garlic2 cups Udon Noodles, cooked (6.66 ounces dry)(optional, stats include noodles)*can also use reduced fat PB with no harm done to the flavors
Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil, and red pepper flakes until well blended. (Water needs to be HOT to help melt the peanut butter). Set aside. Heat vegetable oil in large skillet over medium high heat. Add broccoli, bell pepper, onion, and garlic. Stir fry 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut sauce. Serve warm (or not!).
Serving Size:�Makes 6 generous 1 cup servings
Serving Size:�Makes 6 generous 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 687.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.3 g
- Protein: 7.5 g
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