Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of water on to boil.

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  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

  • 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

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 Facts

272 calories; protein 11.2g; carbohydrates 36.4g; dietary fiber 6.5g; sugars 3.7g; fat 11.1g; saturated fat 2.1g; vitamin a iu 1000.6IU; vitamin c 14.2mg; folate 29.1mcg; calcium 68.5mg; iron 2mg; magnesium 94.3mg; potassium 220.6mg; sodium 320.8mg; thiamin 0.2mg.
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