Both quick and healthy, the secret to this Asian dish is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving...
Ingredients:
For the peanut sauce:
3/4 c. crunchy natural peanut butter
3/8 c. soy sauce
1/3 c. warm water
1 t. ground ginger
1 clove of garlic
1 T. rice vinegar
1 1/2 T. sesame oil
2 t. brown sugar
1 t. crushed red pepper
For the noodles:
1 box of whole wheat pasta
2 large zucchini
3 c. sugar snap peas
sesame oil (for sauteing)
2 chicken breasts, grilled in Hoisin sauce and then cubed
sesame seeds (optional)
In a large pot, cooked noodles until tender. Drain. Place in a large serving dish.
Saute zucchini in sesame oil a large frying pan. When the zucchini begins to soften, add the sugar snap peas. Saute until tender and turn slightly golden.
In a medium sauce pan, combine all of the sauce ingredients. Let simmer until the mixture begins to bubble, stirring occasionally.
Meanwhile, add the cooked veggies and chicken to the noodles. Pour sauce over the noodles and toss to combine. Sprinkle with sesame seeds if desired. Serve immediately. Serves 12.
Serving Size: 1/12 of a batch
- Total Fat 8.68g
- Saturated Fat 1.32g
- Cholesterol 11.33mg
- Sodium 579.03mg
- Total Carbohydrate 16.75g
- Dietary Fiber 3.5g
- Sugars 3.37g
- Protein 12.46g
that sounds really good right now. minus the zucchini. :p
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