Ginger-Lime Hoisin Noodles
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.9
- Total Fat: 5.4 g
- Cholesterol: 0.2 mg
- Sodium: 181.2 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 7.0 g
- Protein: 10.4 g
View full nutritional breakdown of Ginger-Lime Hoisin Noodles calories by ingredient
Introduction
Adapted from/Inspired by a recipe from Rachael Ray's Big Orange Book, this noodle dish is full of veggies, full of flavour, and feeds a crowd! Adapted from/Inspired by a recipe from Rachael Ray's Big Orange Book, this noodle dish is full of veggies, full of flavour, and feeds a crowd!Number of Servings: 8
Ingredients
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12 oz. wheat blend linguine such as (Barilla Whole Grain)
2 Tbsp. canola oil
2 large celery stalks, ends trimmed and sliced thinly
2 cloves of garlic, minced or grated
2 tsp powdered ginger (or, if fresh, a one inch piece, grated
2 cups green beans (ends trimmed, or thawed if frozen)
1 small zucchini, cut into 3" matchsticks
1 cup frozen edamame
1/4 cup Hoisin sauce
juice of 2 limes
2 tsp of hot sauce (or to taste)
1/4 cup chopped cilantro
1/2 cup chopped mint leaves
Directions
Bring a large pot of water to a boil and salt it. Add the pasta and cook according to package directions, until al dente, about 7 minutes. (note: reserve 1/2 cup of starchy cooking water for sauce)
Meanwhile, in a large, high-sided skillet, heat the canola oil over medium-high heat until it shimmers. Add the sliced celery, minced garlic, and ginger, and stir fry until the celery softens, about 3 minutes. Add the green beans and zucchini and continue to stir fry about 3 minutes. Last, add the edamame for about a minute to heat through.
To the vegetable stir fry, add the Hoisin sauce, hot sauce, the juice of two limes, and the pasta cooking water, combining to make a sauce. Turn off the heat.
Drain the pasta, then stir it into the vegetables and sauce, tossing to coat. Stir in the fresh cilantro and mint, then serve in shallow bowls.
A cold cucumber salad with a limejuice/sesame oil/rice wine vinegar dressing makes a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.
Meanwhile, in a large, high-sided skillet, heat the canola oil over medium-high heat until it shimmers. Add the sliced celery, minced garlic, and ginger, and stir fry until the celery softens, about 3 minutes. Add the green beans and zucchini and continue to stir fry about 3 minutes. Last, add the edamame for about a minute to heat through.
To the vegetable stir fry, add the Hoisin sauce, hot sauce, the juice of two limes, and the pasta cooking water, combining to make a sauce. Turn off the heat.
Drain the pasta, then stir it into the vegetables and sauce, tossing to coat. Stir in the fresh cilantro and mint, then serve in shallow bowls.
A cold cucumber salad with a limejuice/sesame oil/rice wine vinegar dressing makes a nice side dish.
Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.