Spicy Peanut Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 ounces quinoa spaghetti or fetuccini1 red bell pepper, sliced into strips1 orange bell pepper, sliced into strips2 medium zucchini, sliced into strips3 green onion, chopped1/3 cup smooth, organic peanut butter1/4 cup gluten free, low-sodium tamari or soy sauce1 tablespoon lemon or lime juice3 tablespoons rice vinegar1 tablespoon honey2 cloves garlic1-inch piece of ginger, chopped
Add water to a pot. Boil.
In the meantime, slice bell pepper and zucchini. Heat pan over medium heat. When hot, add 1 teaspoon sesame oil. Add bell pepper and zucchini. Saute until soft.
Chop green onion and set aside.
Add peanut butter, tamari, lemon or lime juice, rice vinegar, honey, garlic and ginger to a mini food processor. Process until smooth and combined.
Pour peanut sauce into a large bowl. Add cooked veggies and green onion. Toss until well coated.
Once the noodles are cooked, drain and toss with 1 teaspoon sesame oil. Add to bowl of veggies and sauce. Toss until well coated. Top with cilantro and/or siracha sauce is desired.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LSBOUND.
In the meantime, slice bell pepper and zucchini. Heat pan over medium heat. When hot, add 1 teaspoon sesame oil. Add bell pepper and zucchini. Saute until soft.
Chop green onion and set aside.
Add peanut butter, tamari, lemon or lime juice, rice vinegar, honey, garlic and ginger to a mini food processor. Process until smooth and combined.
Pour peanut sauce into a large bowl. Add cooked veggies and green onion. Toss until well coated.
Once the noodles are cooked, drain and toss with 1 teaspoon sesame oil. Add to bowl of veggies and sauce. Toss until well coated. Top with cilantro and/or siracha sauce is desired.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LSBOUND.
Nutritional Info Amount Per Serving
- Calories: 455.8
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 677.7 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 8.2 g
- Protein: 12.5 g
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