Thai Veggie Peanut Noodles
: Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
Yield: 6 servings | Serving Size: 1 cup
Ingredients
:
8 ounces Whole Wheat spaghetti noodles
2 green onions, chopped
2 Tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup natural peanut butter
1/4 cup reduced-sodium soy sauce
1/4 cup hot water
1 Tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon crushed red pepper
1/2 head purple cabbage, sliced
2 carrots, shredded
1 head broccoli, trimmed
Directions:
1. Cook pasta in a large pot of boiling water until done and
drain.
2. Meanwhile, combine oil, ginger, onions, cabbage, carrot,
and broccoli in a skillet. Sauté over low heat until tender,
about 1-2 minutes.
3. Mix peanut butter, reduced-sodium soy sauce, water,
vinegar, honey, and red pepper flakes.
4. Remove noodles and vegetables from heat and toss with
sauce to serve.
Nutrition Facts Per Serving: Calories: 249| Total Fat: 10 g | Saturated Fat: 1g
| Sodium: 442 mg | Total Carbohydrate: 24 g | Dietary Fiber: 4 g | Protein: 13 g
Recipe Notes
• Add a lean protein such as diced grilled chicken or pork, egg, tofu, or chopped peanuts to boost protein.
• Broccoli and peanuts are high in Vitamin E which helps prevent infections. Carrots are high in Vitamin A and help strengthen immune systems.
