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Peanut-Ginger Noodles

Your rating: None Average: 4 (41 votes)

Whole-wheat pasta adds nutty flavor plus extra nutrients and fiber to our version of peanut noodles. If you like, add diced baked tofu to boost the protein and add calcium.



READER'S COMMENT:
"This was so very, very tasty! It was finger likin good. I made this with fresh minced ginger, added 3 tablespoons brown sugar, and 2 teaspoons chili red pepper flakes to the sauce. I cooked the sauce till it boiled and simmered for 5...
Peanut-Ginger Noodles Recipe

Makes: 6 servings, 1 1/2 cups each

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Total Time:

Ingredients

  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, (see Ingredient Note), or to taste
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas (see Shopping Tip)

Preparation

  1. Put a large pot of water on to boil.
  2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
  • Ingredient note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.
  • Shopping tip: If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Nutrition

Per serving: 280 calories; 11 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 321 mg sodium; 95 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value), Vitamin A (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 1/2 vegetable



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