Lighter sesame and peanut noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lb Spaghetti (1 full box)1.5 cup broccoli, chopped1 medium carrot, shredded1 medium red pepper, sliced1 medium vadalia onion, sliced thinly1.25 cup snap peas, strings removedSauce:1/2 cup peanut butter (use a little less than a full half cup, recipe is calculated at .4 cup because I didn't have enough!)3 tbsp soy sauce3 tbsp seasoned rice wine vinegar1 tbsp sesame oil1 tsp hot sauce (like srirachi)1 tsp packed brown sugar
Whisk all sauce ingredients together in a large bowl and set aside.
Cook pasta just past al dente (11-12 minutes), rinse and drain well. Leave in the colander to cool while prepping veggies.
Cut all veggies, briefly blanching the broccoli, snap peas and onions. Leave peppers and carrots raw.
If you're preparing in advance, store these three elements separately (pasta, veggies, sauce) in tupperware. Toss together just before serving and serve cold.
If you're eating right away, just toss all ingredients together in the bowl you used for the sauce. Serve room temp or chill for an hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user EMI101908.
Cook pasta just past al dente (11-12 minutes), rinse and drain well. Leave in the colander to cool while prepping veggies.
Cut all veggies, briefly blanching the broccoli, snap peas and onions. Leave peppers and carrots raw.
If you're preparing in advance, store these three elements separately (pasta, veggies, sauce) in tupperware. Toss together just before serving and serve cold.
If you're eating right away, just toss all ingredients together in the bowl you used for the sauce. Serve room temp or chill for an hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user EMI101908.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,182.3 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 4.6 g
- Protein: 9.3 g
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