Tonight I made Peanutty Noodles from the Cooking Light: Complete Cookbook. This recipe is linguine with veggies and Thai peanut sauce. It is really easy to make and it makes 10 servings so you can have it for a bunch of meals. Also this dish can be served warm, room temperature, or chilled and it still taste awesome. If you ever need a dish to bring somewhere this dish is extremely easy to travel with. Just make it the night before and put it in a plastic container and bring it with you the next day. I made the Peanutty Noodles for one of my co-workers birthday last year and she loved it.
Prep Time: 20 minutes
Cook Time: 35 minutes
1 pound uncooked linguine
1 tablespoon canola oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less sodium chicken broth
½ cup natural-style peanut butter (such as Smucker’s)
¼ cup low sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
¼ teaspoon salt
2 cups red bell pepper strips
1 pound snow peas, trimmed
½ cup chopped fresh cilantro (optional)
- Cook pasta according to package directions, omitting salt and fat. Drain.
- Shave carrots lengthwise into thin strips using a vegetable peeler, and set aside.
- Heat 1 teaspoon oil in a small saucepan over medium heat. Add ginger and minced garlic, sauté 30 seconds. Add chicken broth and next 5 ingredients; stir until well blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
- Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell-peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl, and toss well. Serve warm or at room temperature. Sprinkle with cilantro, if desired. Yield: 10 serving (Serving size; 1 cup).
Calories: 296, fat 8.8 g, protein 11.7g, carb 43.1 g, fiber 3.4g, chol 1 mg, iron 3.6 g, sodium 400mg, calc 44mg