2 sisters 2 cities

January 13, 2010

Peanutty Noodles

Filed under: K's Recipes — Tags: , — 2sisters2cities @ 9:50 pm

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. 

Peanutty Noodles

Prep Time:  20 minutes

Cook Time: 35 minutes

1 pound uncooked linguine

2 carrots, peeled

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

Cooking Spray

2 cups red bell pepper strips

1 pound snow peas, trimmed

½ cup chopped fresh cilantro (optional)

  1.  Cook pasta according to package directions, omitting salt and fat.  Drain.
  2. Shave carrots lengthwise into thin strips using a vegetable peeler, and set aside.
  3. 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.
  4. 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



1 Comment »

  1. I am the co-worker she made this dish for and absolutely loved it. I highly recommend this dish. Thanks K!!

    Comment by Jillian — February 2, 2010 @ 10:01 am

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