Asian Noodle Bowl with Peanut Dressing

Asian Noodle Bowl with Peanut Dressing

Ingredients

8 ounces whole wheat spaghetti
1 teaspoon peanut oil or canola oil
1/3 cup unsalted peanuts
1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
2 small carrots, shredded into thin strips with vegetable peeler
1 medium red bell pepper, thinly sliced into strips
3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish
1/3 cup unsalted peanuts

For the sauce:

1/3 cup creamy natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons rice vinegar
1 tablespoon honey
2 teaspoons finely grated fresh ginger
Chili-garlic sauce, such as Sriracha, to taste

Directions

Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.

Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.

To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.

To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.

Tested for 4 servings

Serving size: 2 cups noodles/vegetables and a scant ¼ cup sauce

Serving suggestion: Serve warm or room temperature over Greek yogurt

Per serving: Calories 400; Total Fat 14g (Sat Fat 2g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrates 56g; Dietary Fiber 13g; Protein 17g

Copyright 2017 Ellie Krieger. All rights reserved.

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