Asian Fusion Noodles with Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
*Garofalo Spaghetti - 56 gms, 9 serving (1 Package)*1 English Cucumber (with peel), Onions, raw, 1 cup, chopped Kale, Baby Kale Leaves, 10 cups*Bragg Liquid Aminos, 1/4 CupChicken Broth, 1/3 CupPeanut Butter, smooth style, 1/2 cup Garlic, 3 cloves*Chili Garlic Sauce, Sriracha, 4 tsp *Canola Oil, 1 tbsp *Nakano Seasoned Rice Vinegar, 2 tbsp Honey, 1 tbsp Ginger Root, 1 tsp Celery, raw, 1 cup, diced
In a very large pot, boil noodles until JUST BEFORE al dente. Turn off heat. Before draining, add baby kale leaves to noodles and water to lightly blanche. Let sit in hot water for a minute. Drain noodles and kale into strainer. Return to pot.
Chop onion, celery and cucumber finely.
Put all other ingredients in food processor and blend until smooth sauce is formed.
Pour raw vegetables and sauce over noodles and kale. Mix carefully with tongs to coat everything in sauce.
Garnish with peanuts or cashews if desired. (Not added to nutrition facts.)
Serving Size: Makes Appx. 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user EXMOUSE23.
Chop onion, celery and cucumber finely.
Put all other ingredients in food processor and blend until smooth sauce is formed.
Pour raw vegetables and sauce over noodles and kale. Mix carefully with tongs to coat everything in sauce.
Garnish with peanuts or cashews if desired. (Not added to nutrition facts.)
Serving Size: Makes Appx. 9 Servings
Number of Servings: 9
Recipe submitted by SparkPeople user EXMOUSE23.
Nutritional Info Amount Per Serving
- Calories: 378.1
- Total Fat: 9.5 g
- Cholesterol: 0.2 mg
- Sodium: 521.6 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 6.6 g
- Protein: 14.8 g
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