Hong Kong Primavera with Spicy Peanut Sauce

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 376.5
  • Total Fat: 14.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 497.2 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.0 g

View full nutritional breakdown of Hong Kong Primavera with Spicy Peanut Sauce calories by ingredient
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From Healthy Cooking for Two(or just You) From Healthy Cooking for Two(or just You)
Number of Servings: 2


    3 oz. vermicelli or thin spaghetti
    2 green onions, thinly sliced
    1/4 cup water
    2 tbs creamy peanut butter
    1 tbs reduced-sodium soy sauce
    2 tsp rice or distilled white vinegar
    1 tsp sugar
    1/2 tsp red-pepper flakes
    2 tsp sesame oil
    2/3 cup coarsely grated carrots
    1/4 cup frozen green peas
    1 tbs minced fresh ginger
    2 cloves garlic
    4 cups thinly sliced napa cabbage


1. Cook the vermicelli or spaghetti according to the directions on the package but without the salt. Drain and toss with the green onions; keep warm.
2. While the pasta cooks, combine the water, peanut butter, soy sauce, vinegar and sugar in a blender container. Cover and process until smooth. Add the pepper flakes and set aside.
3. Place the oil in a heavy, 10" nonstick skillet; stir in the carrots, peas, ginger and garlic. Cook over medium-high heat, stirring constantly, for 30 seconds. Stir in the cabbage and peanut sauce. Cook, stirring constantly, for 1 minute, or until the cabbage is wilted. Add to the pasta and toss well. Serve hot, cold or at room temperature.

Number of Servings: 2

Recipe submitted by SparkPeople user MRMIA18.

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