Thai Vegetable - Peanut Noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 463.0
- Total Fat: 16.2 g
- Cholesterol: 93.0 mg
- Sodium: 912.2 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 12.7 g
- Protein: 14.4 g
View full nutritional breakdown of Thai Vegetable - Peanut Noodles calories by ingredient
Introduction
Adapted from the upcoming Newlywed Cookbook to add all the veggies "beginning to die" in the house and use brown rice stick noodles. This is creamy, spicy and packed with nutrition! It's also good warm or cold, making it great for lunches. Adapted from the upcoming Newlywed Cookbook to add all the veggies "beginning to die" in the house and use brown rice stick noodles. This is creamy, spicy and packed with nutrition! It's also good warm or cold, making it great for lunches.Number of Servings: 4
Ingredients
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1 cup low-sodium vegetable broth
2 eggs
2 tbsp soy sauce
1 tbsp fresh-grated ginger
3 tbsp full-fat creamy peanut butter
1 tbsp Sriracha (or less, to taste)
1 tbsp toasted sesame oil, divided
1 leek, halved and thinly sliced
1/4 lb carrots, sliced thinly
4 large cloves garlic, minced
1 bell pepper, seeded and julienned
1 1/2 lbs green beans, cut into 1" pieces
2 tbsp water
1 (15-oz) can cut baby corn, drained
6 oz brown rice fettuccine or somen noodles, cooked and drained
3 tbsp chopped, roasted peanuts
3 green onions, minced (for serving)
Directions
In a measuring cup, whisk together the broth, eggs, soy sauce, ginger, peanut butter, Sriracha, and 1 tsp of the sesame oil until smooth. Set aside.
Heat remaining sesame oil in a deep skillet or wok over medium high heat.
Add the leek and carrots. Cook, stirring, for 5 minutes.
Stir in the garlic, bell pepper, beans and water.
Cover and cook a further 8-10 minutes, until the carrots and beans are tender.
Add the corn, noodles and prepared sauce.
Cook, stirring, until the eggs are done but still soft (about 3 minutes).
Fold in the peanuts and divide between serving bowls.
Garnish with green onions.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat remaining sesame oil in a deep skillet or wok over medium high heat.
Add the leek and carrots. Cook, stirring, for 5 minutes.
Stir in the garlic, bell pepper, beans and water.
Cover and cook a further 8-10 minutes, until the carrots and beans are tender.
Add the corn, noodles and prepared sauce.
Cook, stirring, until the eggs are done but still soft (about 3 minutes).
Fold in the peanuts and divide between serving bowls.
Garnish with green onions.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.