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Lime Peanut Noodles

What you need: 

3/4 pound whole-wheat noodles
2 cups broccoli florets
2 cups snow peas
2 cups sugar snap peas
1/2 cup shelled unsalted peanuts, optional
1/2 cup natural creamy peanut butter
1/4 cup soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, chopped
3/4" fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes

What you do: 

1. Cook the pasta according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking, steam broccoli in a steamer for 3 minutes.
2. Add the snow peas and sugar snap peas and steam for 2 minutes more. Toast the peanuts in a dry pan over a medium heat, about 3 minutes, if desired. Set them aside to cool.
3. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
4. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables.
5. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Made this for dinner tonight and it was so.... good! I only made three changes to the recipe. I used Udon noodles, added some water chestnuts and thai flavored tofu.

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I make a very similar recipe, but I like to add 2 teaspoons of toasted sesame oil an a tablespoon of toasted sesame seeds.  Also,  I just make the sauce on the stove, stirring for about 5 minutes on medium heat.  And the more veggies the better I think.  I use whatever I have, but it's good with carrots, cauliflower, and water chestnuts too!

And for me a lot of times the sauce gets dry and clumpy in the fridge.  I add about a teaspoon of vegetable or olive oil before I reheat leftovers and when I mix it up the sauce is nice and smooth again.

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This made me go nom, nom, nom, nom, nom!  I used brown rice pasta since I didn't have any whole wheat and only 1 Tbsp. of brown sugar since I'm not big on the sweet.  I also found myself without unsalted peanuts so I used salted cashews, I'm big on the salty.  Tossed in a little extra red pepper flake and it was delish!

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